Carrot And Tomato Soup Recipe

Carrot And Tomato Soup picture




 Chopped carrots1 Pound
 Egg yolk1
 Fat1 Tablespoon
 Bouillon cubes1
 Tomato puree3 Tablespoon
 Grated potato4 Tablespoon

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 mg

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


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.