Velvet Soup Garnished With Crabmeat

If not in the mood for hot and Spicy soup you can chill this and have it Spicy and icy cold!

• Ready In: 15 mins
• Serves: 4-6

Ingredients

• Soup

• 2 (15 ounce) cans diced tomatoes, pureed
• 6  fresh carrots, juiced (discard the fiber in mulch pile)
• 1  red pepper, juiced (discard the fiber in mulch pile)
• 1⁄2 cup cooked rice
• 2  cloves roasted garlic
• 6  ounces  sillken tofu
• 1  teaspoon  Old Bay Seasoning
• 1⁄4 teaspoon cayenne pepper
• 2  teaspoons light soy sauce
• 1⁄2  lemon, juice of

• Garnish

• 6  ounces fresh lump crabmeat
• 1⁄2  red pepper, very finely diced
• 1  teaspoon carrot, very finely shredded
• 1  tablespoon fresh lemon juice
• 1  pinch  Old Bay Seasoning
• 1  pinch cayenne
• 1  tablespoon cilantro or 1  tablespoon parsley or 1  tablespoon basil, minced

Directions

1. Garnish-Gently mix Garnish ingredients together.
2. Soup:
3. Put all soup ingredients into blender and puree till silky smooth.
4. Heat in pot till warm.
5. Pour into 4 bowls.
6. Garnish with crabmeat mixture by mounding a nice tablespoonful in center of bowl.