Carrot & Tomato Soup
Soup has been one of the mainstays of home cooking. Crusty bread and fresh creamy butter served with the soup can make a meal. A sprinkling of chopped fresh herbs or stirring a little fresh cream or butter into the soup just before serving can enrich the flavour if you are not counting your calories. If the soup is made with fresh vegetables and seasoned perfectly it can be delicious without any added calories. This soup can be made thick delicious just with the vegetables. This healthy soup is full of Vitamin C, A, K, lycopene, folate, potassium, beta -caroten and flavor. It is easy to make with minimum ingredients. It is low in calories and delicious.
Servings
3
Servings
3
Ingredients
Instructions
  1. Peel and chop carrot and tomato into large chunks. Pour in 300 ml water, chili/paprika powder and salt. Cook until tender. Cool.
  2. Strain cooked vegetables and reserve liquid.
  3. Puree vegetables until smooth with a little of the reserved liquid, cumin powder and salt if necessary.
  4. Dice the onion and sauté with the garlic in a little butter or oil until soft. Add to the pureed vegetables and reduce the onion and garlic also to a puree.
  5. Add reserved water and make up to 1 liter or more in volume. Boil again for a minute and serve.