John Myers
Carrots – Tomatoes – Soup
The perfect carrots – tomatoes – soup recipe with a picture and simple step-by-step instructions.
- 2 Onions
- 2 Garlic cloves
- 750 g Carrots
- 4 tbsp Oil
- 1 pole Leek
- 1 tbsp Tomato paste
- 500 ml Vegetable broth
- 1 pack Chunky tomatoes (400g)
- Salt, pepper, sugar
- Paprika powder, noble sweet
- 1 tsp Ginger
- Ground coriander
- 2 Discs Bread, light
- 1 tbsp Maple syrup
- Parsley for garnish
- Peel the onions and garlic, dice finely.
- Wash the carrots and leek, cut into small pieces.
- Heat 2 tablespoons of oil in a saucepan, fry the onions and half of the garlic until translucent.
- Briefly sauté the carrots.
- Stir in tomato paste and sauté.
- Pour in the vegetable stock and chunky tomatoes.
- Bring to the boil, season with salt, pepper, a pinch of sugar, paprika powder and coriander.
- Cover and let simmer for about 20 minutes.
- Cut the bread into cubes.
- Heat 2 tablespoons of oil in a pan, toast the bread cubes until golden brown.
- Fry the rest of the garlic briefly.
- Season with salt and pepper.
- Finely puree the soup, season with maple syrup and possibly with salt and pepper.
- Arrange on plates, sprinkle with croutons and garnish with parsley.
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