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Receta Tomato Carrot Soup

by CookEatShare Cookbook

Ingredientes

2 tbsp. unsalted butter 1 onion, peeled & minced 1/2 pound carrots, peeled & minced 1 teaspoon curry pwdr

7 lg. ripe tomatoes 3 1/2 c. chicken broth 6 tbsp. slivered basil leaves Salt & pepper to taste

Direcciones

1. Heat butter in a soup pot. Add in onion and cook for 5 min. Add in carrots and curry pwdr. Cover and cook 20 min more, till vegetables are tender. Fill a saucepan with water; bring to a boil. Spear one tomato at a time with a fork and dip into water for 30 seconds; remove, peel off skin and chop coarsely. Add in minced tomatoes and chicken broth to saucepan with vegetables. Bring to a boil, lower heat and simmer for 20 min. Add in 2 Tbsp. basil and salt and pepper; simmer 1 minute. Transfer soup to a blender or possibly food processor. Puree till smooth. Stir in remaining basil. Serve warm or possibly cool. Serves 2.

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