Tomato carrot soup

Tomato carrot soup

Tomato carrot soup

Tomato carrot soup photo 1
Tomato carrot soup photo 2
Tomato carrot soup photo 3


  • sour cream - 1 item
  • chicken broth
  • curry powder - 1 tsp
  • salt and pepper to taste - 1 item
  • unsalted butter - 2 Tbsp
  • yellow onion, peeled and chopped - 1 item
  • carrots, peeled and chopped - 1/2 lb
  • large ripe plum tomatoes - 7 item
  • slivered basil leaves - 6 Tbsp

How to make tomato carrot soup:

Melt butter in pot and add onion. Saut? for five minutes. Add carrots and curry powder. Cover and cook 20 minutes more. Remove skin on tomatoes by dipping in boiling water for 30 seconds, then chop coarsely; add tomatoes and chicken broth to saucepan with vegetables. Bring to boil, lower heat and simmer for 20 minutes. Add 2 tablespoons basil, salt and pepper; simmer 1 minute. Transfer soup to blender or food processor and puree until smooth. Stir in remaining basil. Serve cold or hot topped with a dollop of sour cream. Makes 2 to 4 servings.

Recipe categories: Low protein, Vegetables, Soups & stews.

Tomato carrot soup
Average rating: 4.3 of 5, total votes: 3
Cook. Time: PT40M
Total Time: PT40M

Cause of complaint:

Related ingredients:
water, skim milk, tomato juice, large ripe peaches, peeled and quartered, large onions, thinly sliced, firm tomatoes, lemon juice or wine vinegar, medium head cabbage, yellow corn meal, large red bell peppers
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