Creamy tomato and carrot soup

YOU
4 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (14)

1.00 onion — sliced
2.00 garlic — cloves, crushed
oil — for frying
2.00 carrots — sliced
1.00 apples — peeled, cored, diced
500.00 g tomatoes — peeled, grated
1.00 Litres stock — chicken
2.00 ml ginger — ground
1.00 ml nutmeg — ground
1.00 ml coriander — ground
30.00 ml sugar
freshly ground black pepper — to taste
salt
125.00 ml cream
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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.



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