Carrot and Tomato Cream Soup Recipe

Ingredients to make Carrot and Tomato Cream Soup:

• 1 tablespoon vegetable oil
• 1 onion, chopped (1 ½ cups)
• 9 carrots, peeled and thinly sliced ​​(4 ½ cups)
• 3 tablespoons fresh ginger, minced, or to taste
• 4 cups low-sodium chicken or bouillon broth
• ¼ teaspoon salt, or to taste
• ¼ teaspoon sugar
• 1/8 teaspoon black pepper
• 1 bay leaf
• ½ kg ripe tomatoes, peeled, cored and seeded, diced (1 ¼ cups)
• 2 tablespoons fresh dill basil or parsley, chopped

How to make Carrot and Tomato Cream Soup:

1. In a large pot, heat the oil over low heat, add the onion, carrot and ginger.
2. Cover and cook, stirring occasionally, until onion is translucent.
3. Add the broth, salt, sugar, pepper and bay leaf, cover and simmer over low heat for 25 minutes or until the carrots are tender.
4. Remove bay leaf.
5. In a blender or food processor, puree the mixture, breaking it up if necessary.
6. Pour the purée into the saucepan, add the tomatoes and bring to a simmer, stirring occasionally, for 5 minutes or until the tomatoes are heated through.
7. Garnish soup with dill.
8. Makes 6 1 ½ cup servings.