Provençal carrot stew

Ingredients for 4 servings:

• 300 g carrot(s)
• 250 g potatoes
• 150 g onion(s)
• 1 can of tomatoes, whole, peeled, 400 g
• 100 ml cream
• 1 tsp, heaped herbs of Provence
• 2 cloves garlic, finely chopped
• Chili pepper(s), amount to taste
• Vegetable broth, strong
• Salt and pepper, freshly ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

spicy seasoning

Drain the tomatoes in a sieve over a saucepan, then roughly chop and add to the tomato juice. Quarter the onions, slice them into fine strips, and add them to the tomatoes. Add a little stock and simmer for 15 minutes. Wash the organic carrots thoroughly and cut into smaller cubes. Peel the potatoes and cut them into equally large cubes. Add the carrots and potatoes to the tomatoes, add the herbs de Provence, garlic, chili pepper, cream, and top up with stock. Cook everything together until the vegetables are soft. Season to taste with salt and freshly ground pepper. Sprinkle with fresh parsley, if using.