Sunday, March 20, 2011

Carrot and tomato soup with fresh basil

Comfort food.
My all time favorite soup!

1 can diced tomatoes or 4 fresh tomatoes
4-5 carrots diced
1 large onion chopped
3-4 garlic
1tsp grated ginger
4-5 fresh basil leaves
1tsp Italian seasoning (herbs de Provence)
3 cups vegetable stock
2 bay leaves
1 small cinnamon stick
2 tbsp brown sugar(or as needed)
salt and pepper to taste
olive oil to cook
butter for taste

Heat some olive oil and add the onion, garlic, bay leaf and cinnamon. Cook for about 1-2 minutes then add the diced carrots, salt, and dried herbs. Cook for a little while then add the tomatoes and stock.(If using fresh tomatoes, 1/4 cup of tomato paste is require to get the right consistency and color).  Cover and let it simmer for 10-15 minutes. Add sugar  and basil leaves and check for seasonings. Now puree the soup using a blender till smooth. I use the immersion hand blender as it is easy and I can  blend the  soup in the pot. Add more water if needed. Top with freshly ground pepper and butter.

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