Carrot and Random Vegetable Soup
By: The Royal Kitchen
Published: Wednesday, April 28, 2010 - 1:55pm

Ingredients




1 tbs. butter
6 carrots, cubed
1 sweet potato, cubed
3 tomatoes, cubed
1 round zucchini, cubed
1 small red chili pepper, chopped (if you don't like it too spicy, add the chili whole)
1 tbs. brown sugar
1 teaspoon cinnamon
1 teaspoon salt
juice from 1/2 lemon

Preparation

1 In a soup pot, saute the carrots and sweet potato in the butter until they begin to soften, add the tomatoes and zucchini and continue to cook for 3 minutes. Add enough water to the pot to completely cover the vegetables. Add the chili pepper, brown sugar, cinnamon and salt. Bring to a boil and let simmer for 30 minutes. Remove from heat and let cool. Puree soup in blender (or with a hand held blender). Add lemon juice and salt to taste. 2 You can top each serving with a pinch of lemon zest. It makes a big difference.