I had some carrots to use up, plus tons and tons of tomatoes, so I found a recipe online and adapted it and the result was so delicious that I thought I would share it with you.
LORNA'S CARROT AND TOMATO SOUP
(Preparation time 10 mins, cooking time 20 mins)
INGREDIENTS
1 onion
1 large carrot (or 2 medium)
1 medium potato
600g approx of fresh tomatoes
2 garlic cloves
half inch piece of fresh ginger, chopped fine
1 tablespoon olive oil
800 mls (approx 1 pint) vegetable stock
3 teaspoons or 1 big blob of tomato paste
3 teaspoons caster sugar
2 chopped fresh sage leaves
Few chopped fresh basil leaves, or approx 2 teaspoons dried basil
Salt and pepper
Dash of Worcester Sauce
METHOD
Peel and finely chop onion
Peel and chop carrot and potato into small chunks
Skin the tomatoes by dropping them into pan of boiling water till skins split and are easy to remove. Remove any hard cores and mash or chop them into smallish pieces
Peel and crush garlic
Peel the ginger and cut as small as possible (don't grate as you'll skin your fingers!)
Heat oil in saucepan and gently fry the onion till golden brown
Add the rest of the ingredients
Bring mixture to boil then cover pan and simmer for 20 mins
Whizz soup in food processor till you reach your desired consistency, either chunky or smooth.
Sprinkle some extra basil on top (optional)
Enjoy with crusty bread
2 comments:
I saved the recipe and will give it a try sometime. If my tomatoes ever ripen, they'll probably all do it at once. The recipe will be handy then!
Thank you for the recipe. Soup is my favourite thing to cook.
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