John Myers
Ingredients for 3 servings:
- 3 m.-sized carrot(s)
- 1 handful of cocktail tomatoes
- 750 ml vegetable stock
- ½ m.-sized onion(s), diced
- salt and pepper
Instructions
Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 45 minutes
without fat
Cook the grated carrots in the vegetable broth for about 10-15 minutes. Halve the cherry tomatoes. Add them briefly to the soup, stir, and after about 1/2 minute, remove the tomatoes and peel off the skins. Return them to the soup. Add the onions and simmer the soup for 15-30 minutes. If the liquid becomes too low, add more broth frequently. After the cooking time, purée the soup with an immersion blender (or in a blender) and bring back to a boil. Season with salt and pepper. If the soup is still too thick, add a little more broth.
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