INGREDIENTS
450 gs
carrots
100 gs
cherry tomatoes
1
orange
1
onion
2 cloves
garlic
1/2
lemon
1 tbsp
olive oil
1/2 tbsp
chipotle in adobo sauce
1 tsp
salt
1 tsp
ground paprika
1 tsp
ground cumin
1/4 tsp
pepper
1/4 tsp
ground nutmeg
480 mls
vegetable broth
120 mls
another plant-based milk
1 tbsp
olive oil
2 slices
bread
1/2 tsp
herbs