Tomato, Carrot and Ginger Soup

1. Remove the skin from the onions and dice finely.
2. Cut the fat bacon into fine cubes.
3. Wash and dice the tomatoes.
4. Wash the peppers, cut in half, remove the seeds and also dice.
5. Peel the ginger and dice it too.
6. Clean the carrots and chop them into small pieces.

Enough chopped, let’s go:

1. We put a large saucepan on the stove and put the diced bacon and onions in it. Let both brown lightly.
2. Now add the carrot cubes and sweat them too.
3. I have now poured the hot broth on it and closed the pot. Let cook for a good 10 minutes.
4. In the meantime, I mashed the tomatoes, bell peppers and ginger with a magic wand in a large bowl and put them through a sieve into another saucepan. This way the kernels stay in the sieve and not in the soup.
5. Now the carrots are ready. These are now also passed through the sieve and the resulting liquid is poured into the pot with the pureed tomatoes.
6. Now the soup is seasoned with the spices and boiled again.
7. Fill the plates and decorate with a dollop of not quite stiff whipped cream and basil.
8. I hope you enjoy cooking and enjoy your meal.