Categories: Soup

Ingredients

• 1- 14 oz Can Whole Peeled Plum Tomatoes
• 2 C. Veggie Broth
• 1 T Onion Flakes
• Dash Garlic Powder
• 2 t Italian Seasoning
• 1 bay leaf
• 1 T White vinegar
• 10 minced baby carrots
• Dash red pepper flakes
• 1 t curry
• 1-2 T. raw sugar or 2 t agave
• 1-2 cups cooked spaghetti squash

Directions

1. Drain tomato sauce from can into soup pot. Squeeze liquid from each tomato into pot. Pull whole tomatoes into small pieces and toss in.

2. Add broth, onion flakes, garlic, Italian Seasoning, bay, vinegar, carrots, red peppers, and curry. Bring to boil then simmer 25 minutes.

3. Add sugar/agave if too acidic. Cook 5 minutes. Season with salt and pepper.

4. Add squash before serving. Store squash separate.

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