Creamy Tomato Basil soup

Ingredients

• 2 tablespoon organic butter
• 1 large onion, chopped
• 3 clove garlic, minced
• couple handfuls of baby carrots
• 7 ripe tomatoes
• 1 Red bell pepper 
• 1 apple
• bunch of fresh basil
• handful of fresh cilantro 
• 1 tbs tomato paste 
• Himalayan salt
• Ground black pepper
• 1 green chili 
• cayenne (to taste)
• Vegetable broth

 tools - blender


Directions

Melt the butter in a large skillet over medium-high heat. Cook the onion, green chili and garlic in the skillet until they begin to brown; add the apple, carrots, bell pepper and half the basil; reduce heat to medium and continue cooking until the carrots are tender, about 20 minutes. Stir in the vegetable stock, tomatoes, and tomato paste; season with cayenne, salt and pepper. Raise the heat to high and bring to a boil; cover and cook at least 20 minutes, stirring frequently to keep the soup from burning on the bottom. 

Then add to blender. Blend and puree the soup until uniform in texture.  Then lastly add the remaining basil and cilantro.  When it's all blended it's ready to serve! If it's not hot enough, return to pot and heat up a little more.