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Pureed Carrot Soup With Tomatoes

Healthy.Eater's picture
Ingredients
  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)
  Sugar 1⁄4 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Bay leaf 1
  Plum tomatoes 1 Pound, peeled, cored, seeded, and diced (1 1/2 Cups)
  Minced fresh basil/Minced fresh dill / parsley 2 Tablespoon
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Healthy

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