When You Don't Have the Energy to Cook

I work a full-time job during the day, and sometimes that means I get home around 8pm or later. On those days, it's really nice if you have something in the fridge that can be quickly warmed up. My go-to dish recently has been this Spicy Carrot and Tomato soup. It's dead simple and you can make a huge batch to store for the week. In the winter, I use canned tomatoes, but in the summer you could use fresh.

Spicy Carrot and Tomato Soup

Ingredients:

2 Tablespoons of Olive Oil
1/2 Onion, Diced
4 Cloves of Garlic, Minced
2 Dried Chilis, Crushed
1 Bunch of Carrots, Chopped into 1/2"-3/4" pieces
1 28 oz Can of Diced Tomatoes
1 Teaspoon of Herbes de Provence
4 Cups of Broth, Your Choice
1/2 Cup of Heavy Cream (You can substitute milk for a lighter version.)
Salt and Pepper and Your Favorite Hot Sauce to Taste (I use a Habenero version because I like it hot!)

Cooking:
In a large Dutch oven, toss in your olive oil, onions, chilis and garlic. Sweat the onions on medium heat until they are translucent, then add the carrots and Herbes de Provence. Cook the carrots until they have a glossy, bright orange color, just a few more minutes. Add in the tomatoes and broth. Bring to a boil, then reduce to a simmer. Cook until the carrots are fork tender, meaning you can easily slide a fork into one, usually about 30-40min. Remove the soup from the stove top. Let cool slightly. Use a stick blender or your regular blender and puree until smooth. Add the cream and seasonings. You can serve right away, or put it in the freezer or fridge.