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:
- In a large pot, heat the oil over low heat, add the onion, carrot and ginger.
- Cover and cook, stirring occasionally, until onion is translucent.
- Add the broth, salt, sugar, pepper and bay leaf, cover and simmer over low heat for 25 minutes or until the carrots are tender.
- Remove bay leaf.
- In a blender or food processor, puree the mixture, breaking it up if necessary.
- 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.
- Garnish soup with dill.
- Makes 6 1 ½ cup servings.
