Day 16 Lunch: Creamy Basil tomato soup

Ingredients:

2 medium russet potatoes
1 tablespoon olive oil
1 small yellow onion
4 large carrots
1 tablespoon dried basil
1 teaspoon of crushed red pepper chili flakes
28 ounces crushed tomatoes
3 cups of vegetable broth
Salt and pepper to taste
Bread for serving

Directions:

1. Preheat oven to 350 degrees. Clean each russet potatoes, rub with a dash of olive oil and salt, and wrap in foil. Cook potatoes for 1 hour or until tender.
2. While potatoes are cooking, heat a large stock pot over a medium heat. Add 1 tablespoon of olive oil, diced onion, and roughly chopped carrots. Add basil and crushed red chili pepper, and cook, stirring occasionally, until the carrots are soft.
3. Add crushed tomatoes, vegetable broth, and roughly chopped potatoes (skin and all) to stock pot. Bring everything to a boil, and then, let simmer for 30 - 45 minutes.
4. Blend soup with an immersion blender adding vegetable stock or water if needed to reach desired consistency.
5. Add salt and pepper to taste.
6. Serve warm and preferably with homemade bread croutons.

RECIPE: lifebetweenlattes.com