Tomato and carrot soup recipe
information
Preparation time: 10 minutes,
Cooking time: 35 minutes,
Calories: 38 per portion
ingredients
1 x 400 g (14 oz) can tomatoes, chopped
2 large carrots, grated
1 small onion, finely chopped
300 ml (1/2 pint) stock
1 teaspoon oregano
grated nutmeg
salt
1 bay leaf
1 teaspoon brown sugar
1 tablespoon chopped parsley, to garnish
2 large carrots, grated
1 small onion, finely chopped
300 ml (1/2 pint) stock
1 teaspoon oregano
grated nutmeg
salt
1 bay leaf
1 teaspoon brown sugar
1 tablespoon chopped parsley, to garnish
method
1. Put the tomatoes and their juice in a saucepan. Add the carrot, onion, stock, oregano, nutmeg and salt to taste, bay leaf and sugar.
2. Bring to the boil, stirring, cover and simmer for 30 minutes.
3. Remove the bay leaf.
4. Pour the soup into a warmed tureen and sprinkle with parsley.
The teaspoonful of brown sugar brings out the flavour of the vegetables. Either chicken stock or, if you are a vegetarian, a stock made from root vegetables would be suitable for this economical recipe.
2. Bring to the boil, stirring, cover and simmer for 30 minutes.
3. Remove the bay leaf.
4. Pour the soup into a warmed tureen and sprinkle with parsley.
The teaspoonful of brown sugar brings out the flavour of the vegetables. Either chicken stock or, if you are a vegetarian, a stock made from root vegetables would be suitable for this economical recipe.
serving amount
serves 4
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