Velvet Soup Garnished With Crabmeat

• 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 1 tablespoon parsley or 1 tablespoon basil, minced

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.

tomatoes, fresh carrots, red pepper, rice, garlic, sillken tofu, cayenne pepper, soy sauce, lemon, lump crabmeat, red pepper, carrot, lemon juice, bay seasoning, cayenne, parsley

Taken from www.food.com/recipe/velvet-soup-garnished-with-crabmeat-65072 (may not work)