Pureed Carrot Soup With Tomatoes Recipe
Ingredients
| Vegetable oil | 1 Tablespoon | |
| Yellow onion | 1 Large, chopped | |
| 9 medium-size carrots, peeled and thinly sliced (4 1/2 cups) | ||
| Minced ginger | 3 Tablespoon | |
| 4 cups Chicken Stock or low-sodium chicken broth | ||
| Salt | 1/4 Teaspoon | |
| Sugar | 1/4 Teaspoon | |
| Black pepper | 1/8 Teaspoon | |
| Bay Leaf | 1 | |
| Peeled plum tomatoes | 1 pound, diced | |
| 2 tablepoons minced fresh basil, dill, or parsley | ||
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.
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.
Chef
