TOMATO CARROT HERB SOUP for restaurants
Made with vegetarian beans, roasted peppers, corn and spinach. Seasoned with garlic, basil, coriander and mint. Served with a lemon slice float!
Makes 37 cups
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TOMATO CARROT HERB SOUP for restaurants
Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist
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ANIMAL-FREE SOUS-CHEF™ 