Tomato and Carrot Curry Soup

Start by preheating your oven to 400 F. On a large rimmed sheet pan put the whole tomatoes, carrots and onions. Drizzle them with olive oil and sprinkle with salt. Put the pan into the heated oven. Let the veggies roast for about 30-40 minutes giving them a flip halfway through. When done the veggies should be tender and nicely roasted. But don’t be afraid of them browning, that’s flavor.

Remove pan from oven. Put the veggies in a soup pot on the stove. Add the wine and spices and micro plane in the fresh garlic. Bring the pot to a boil. Add about three quarters of the can of chicken broth and allow the pot to simmer until the carrots are very tender, about 10-15 mins.

Using your stick blender or in small batches in a food processor start blending up the soup until mostly smooth. Be careful, hot soup and sharp blades can lead to a myriad of kitchen injuries. If the soup looks too thick use more of the chicken broth to thin the soup.

Put the blended soup back on the stove over low heat and stir in the butter. Taste the soup; add more spices, salt and sugar as needed to get a flavor you enjoy. Just before serving stir in the chickpeas and soy beans and let them cook in the soup until heated through. You could easily leave out the beans or only use one kind.

Serve! Don’t forget to garnish each bowl with a dollop of sour cream.