This recipe uses tomatoes, fresh carrots, red onions and beets to give a bright red color and fresh, tasty flavor, along with a little black pepper for seasoning. This soup is really good served with boiled egg, which you can omit to make this recipe vegan, and parsley or basil as a garnish.
1 peeled, diced carrot
1 peeled, chopped red onion
1 tablespoon coconut oil
2 cups peeled, cooked red beets
29 oz diced tomatoes
Black pepper, to taste
2 parsley or basil sprigs, for garnish