Tomato and carrot soup

Ingredients for 4 servings:

• 500 g carrot(s)
• 1 m.-sized onion(s)
• 2 tbsp olive oil
• salt and pepper
• Sugar
• 1 tbsp tomato paste
• 1 can of tomatoes (850 ml)
• 250 ml water
• 1 tbsp vegetable broth, instant
• 50 g rice
• salt water
• 1 tomato(s)
• 3 spring onions

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Peel, wash, and cut the carrots into pieces. Peel and chop the onion. Heat the oil in a saucepan. Sauté the carrots and onion and season. Briefly sweat with the tomato paste. Add the canned tomatoes, including their juice, and 250 ml of water, and bring to a boil. Chop the tomatoes slightly. Stir in the stock. Cover and simmer for about 20 minutes. Add the rice to about 100 ml of boiling salted water. Cover and simmer over low heat for about 20 minutes. Wash, quarter, and deseed the tomatoes. Finely dice the flesh. Trim, wash, and slice the spring onions. Remove some carrots from the soup. Finely purée the rest. Season with salt, pepper, and sugar. Heat the spring onions, tomatoes, carrots, and rice in the soup.