Pureed Carrot Soup With Tomatoes Recipe
Your search for a winning pureed carrot soup with tomatoes recipe ends at this place. Serve this tasty appetizer as often as you like! If you have a lot of vegetable on hand then pureed carrot soup with tomatoes is the recipe you should opt for. How long will you resist your temptation for pureed carrot soup with tomatoes ? Just go ahead and try it out now.
Ingredients
1 tablespoon vegetable oil
1 large yellow onion, coarsely chopped (1 1/2 cups)
9 medium-size carrots, peeled and thinly sliced (4 1/2 cups)
3 tablespoons minced fresh ginger, or to taste
4 cups Chicken Stock or low-sodium chicken broth
1/4 teaspoon salt, or to taste
1/4 teaspoon sugar
1/8 teaspoon black pepper
1 bay leaf
1 pound plum tomatoes, peeled, cored, seeded, and diced (1 1/4 cups)
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.
