2 c. grated carrots
1 c. chopped onion
2 tbsp. olive oil
1 1/4 c. water
2 veggie bouillon cubes
1 lg. can (29 oz.) tomatoes
1/2 c. pumpkin seeds or sunflower seeds
Juice from 1 lemon
6 oz. tomato juice

Microwave grated carrots and chopped onion in oil and 1/4 cup water, just until carrots are crisp tender and onion is translucent for 3 minutes. Dissolve veggie bouillon in 1 cup water, add to large bowl. Add 1 large can of tomatoes cut into bite size pieces. Add carrots, onions, pumpkin seeds are best if microwaved just a minute or so before adding to soup. Add other fresh veggies as desired such as grated radish, zucchini, etc., juice from lemon. Adjust salt to taste and fresh ground pepper.