Pureed Carrot Soup With Tomatoes
|Vegetable oil||1 Tablespoon|
|Yellow onion||1 Large, coarsely chopped (1 1/2 Cups)|
|Carrots||9 Medium, peeled and thinly sliced (4 1/2 Cups)|
|Minced fresh ginger||3 Tablespoon (Or To Taste)|
|Chicken stock/Low-sodium chicken broth||4 Cup (64 tbs)|
|Salt||1⁄4 Teaspoon (Or To Taste)|
|Black pepper||1⁄8 Teaspoon|
|Plum tomatoes||1 Pound, peeled, cored, seeded, and diced (1 1/2 Cups)|
|Minced fresh basil/Minced fresh dill / parsley||2 Tablespoon|
1 In a large heavy saucepan, heat the oil over moderately low heat. Add the the onion, carrots, and ginger. Cover and cook, stirring occasionally, for 5 minutes or until the onion is tender. Stir in the stock, salt, sugar, pepper, and bay leaf; simmer the mixture, covered, for 25 minutes or until the carrots are tender. Remove the bay leaf.
2 In a food processor or blender, working in batches if necessary, whirl the mixture until pureed. Return the puree to the saucepan, stir in the tomatoes, and simmer, stirring occasionally, for 5 minutes or until the tomatoes are heated through. Garnish the soup with the basil.