Creamy tomato and carrot soup

Recipe from: 9/17/1992 12:00:00 AM
Ingredients 14
Servings 4
Time

Ingredients

  • 1
    onion, sliced
  • 2
    cloves garlic, crushed
  • oil for frying
  • 2
    medium-sized carrots, scraped and sliced
  • 1
    green cooking apple, cored, peeled and diced
  • 500
    g
    ripe tomatoes, peeled and grated
  • 1
    Litres
    chicken stock
  • 2
    ml
    ground ginger
  • 1
    ml
    nutmeg
  • 1
    ml
    ground coriander
  • 30
    ml
    sugar
  • pepper to taste
  • salt
  • 125
    ml
    cream
 

Method

 
In a large saucepan, sauté the onion and garlic in oil until soft. Add the carrot and apple and stir-fry for about one minute more. Add the grated tomato, chicken stock and seasonings, and simmer until the vegetables are soft. Strain the soup by pouring it through a sieve. Reserve the stock. Purée the vegetables in a food processor. Add the puréed vegetables to the stock and blend. Correct the seasonings and add salt if necessary, If serving the soup hot, Heat through, stirring in the cream just before serving. Serve hot or cold. Garnish with finely chopped parsley and croûtons. Serves 4.
 

Read more on: soup
 

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