Velvet Soup Garnished With Crabmeat - cooking recipe

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 1 tablespoon parsley or 1 tablespoon basil, minced

Preparation

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