Pureed Carrot Soup With Tomatoes Recipe

Summary

Health IndexHealthyCuisine
CourseMethod
DishMain Ingredient

Ingredients

 Vegetable oil1 Tablespoon
 Yellow onion1 Large, chopped
 9 medium-size carrots, peeled and thinly sliced (4 1/2 cups)
 Minced ginger3 Tablespoon
 4 cups Chicken Stock or low-sodium chicken broth
 Salt1/4 Teaspoon
 Sugar1/4 Teaspoon
 Black pepper1/8 Teaspoon
 Bay Leaf1
 Peeled plum tomatoes1 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.
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