Creamy tomato and carrot soup

Gavin Victor
1 onion, sliced
2 cloves garlic, crushed oil for frying
2 medium-sized carrots, scraped and sliced
1 green cooking apple, cored, peeled and diced
500 g ripe tomatoes, peeled and grated
1 litre chicken stock
2 ml ground ginger
1 ml nutmeg
1 ml ground coriander
30 ml sugar pepper to taste salt
125 ml cream

In a large saucepan, sauté the onion and garlic in oil until soft. Add the carrot and apple and stir-fry for about one minute more. Add the grated tomato, chicken stock and seasonings, and simmer until the vegetables are soft. Strain the soup by pouring it through a sieve. Reserve the stock. Purée the vegetables in a food processor. Add the puréed vegetables to the stock and blend. Correct the seasonings and add salt if necessary, If serving the soup hot, Heat through, stirring in the cream just before serving. Serve hot or cold. Garnish with finely chopped parsley and croûtons. Serves 4.
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