in Soup Recipes

Carrot and tomato soup

updated

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Ingredients for 3 servings:

  • 1 dash of oil for frying
  • 4 small onions, finely diced
  • 2 garlic cloves, finely diced
  • 2 cm ginger, finely diced
  • 4 large carrots
  • 3 large tomatoes
  • 500 ml vegetable stock

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

alkaline, vegan, GAT-compliant

Peel and slice the carrots. Chop the tomatoes in a blender. Heat the oil in a saucepan and sauté the onions first, followed by the garlic cloves and ginger. Then add the carrots and fry for a few minutes, stirring occasionally. Cover everything with the blended tomatoes and top up with vegetable stock. Reduce the heat to low and simmer until the carrots are tender. Purée everything with an immersion blender, adding salt if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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