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Carrot And Tomato Soup

French.Recipes's picture
  Chopped carrots 1 Pound
  Egg yolk 1
  Fat 1 Tablespoon
  Bouillon cubes 1
  Tomato puree 3 Tablespoon
  Grated potato 4 Tablespoon

Fry the carrots in the fat in a saucepan then add just enough stock made by melting a bouillon cube in enough water to cover.
Let them simmer until tender and then pass them through a colander or sieve.
Stir the tomato puree into them.
Thin with about 3 pints of stock or water, simmer for 15 minutes; then add 4 tablespoonfuls of raw grated potato.
Beat up the yolk of an egg in a cup with a little milk.
Stir the soup gradually into this mixture being careful not to let it boil, since the egg would scramble and curdle the soup.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 112 Calories from Fat 48

% Daily Value*

Total Fat 5 g8.2%

Saturated Fat 1.5 g7.6%

Trans Fat 0 g

Cholesterol 50 mg16.7%

Sodium 305.4 mg12.7%

Total Carbohydrates 15 g5%

Dietary Fiber 3.7 g14.9%

Sugars 6.1 g

Protein 2 g4.7%

Vitamin A 381.1% Vitamin C 18.1%

Calcium 4.6% Iron 4.2%

*Based on a 2000 Calorie diet


Carrot And Tomato Soup Recipe