Preheat oven to 400ยฐ F.
While oven preheats, prepare your vegetables and then mix together olive oil, carrots, onion, garlic, cumin, pepper, and 1 teaspoon salt.
Place vegetables on a sheet pan and place in preheated oven.
Roast vegetables for 25-40 minutes or until carrots are cooked through.
Remove from oven and after cooling down, blend vegetables with 2 cups broth until smooth.
In a pot on the stove over medium low heat, combine carrot mixture with crushed tomatoes.
Add 1 1/2 teaspoon salt and Two Trees Seasoning. Heat gently until warm.
Add additional broth if soup is too thick.
This method of roasting seasoned vegetables and then blending with a broth is one we invite you to try with different vegetables. Carrots and canned tomatoes are available and good year round, but you may want to try asparagus during the spring, yellow squash during the summer, broccoli or cauliflower during the fall, and sweet potatoes during the winter. All of these vegetables pair well with the Two Trees Seasoning. A touch of cream--or plant milk added right before serving also transforms this soup into a cream soup.
If you'd like more recipes featuring Two Trees Seasoning, check out our Ventura Spice Spice-Scription Box! It includes 3 recipes featuring Two Trees Seasoning, all the spices needed to create the recipes, and a letter with lots of tips and tricks for cooking those recipes--and cooking in general!
Happy Cooking! We'd love to hear how you use Two Trees Seasoning!
