This soup is a perfect side dish to cool you off on a warm summer day.  I love carrots and pumpkin, therefore the tasty combo of these two delicious fibrous veggies makes a delicious soup.

Carrots are an excellent source of antioxidant compounds and the richest vegetable source of the pro-vitamin A carotenes and pumpkin is loaded with beta-carotene and zinc.

Ingredients

• 2 onions, chopped
• 4 cloves garlic, crushed
• 1 Tbsp. olive oil
• 1 Tbsp. water
• 1 1/2 lbs. carrots, cut into 1 inch chunks
• 4 1/2 cups vegetable broth
• 2 (15 ounce) cans pumpkin
• 1 1/2 cups white wine
• 2 (14.5) cans chopped tomatoes
• 2 Tbsp. honey
• 1 tsp. lemon juice

Directions

• Saute onion and garlic in olive oil and water in a pan until softened.
• Add carrots and vegetable stock; cook until carrots are soft.
• Add pumpkin and wine.
• Puree with a mixer.
• Add chopped tomatoes, honey and lemon juice to the pureed soup.  Stir and reheat thoroughly.
• Serve warm or chilled.
• Enjoy!