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Tomato carrot soup

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Ingredients/Components

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.

Rating:

4.3

Average rating: 4.3, total votes: 3

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