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Ingredient
Carrot & Tomato Soup
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Chef :
Hiroko ListonCarrot & Tomato Soup
Sometimes a failure leads me to a success. On the other day I made 'Carrot Soup' without butter and cream because my daughter didn’t want to eat them. The soup was not as nice as the one with butter and cream. Then I thought that tomato flavour would make the soup taste better. Bingo! Some people don’t like Tomato Soup because its sourness. Try this one. It’s mild, milky and refreshiing.
Cooking instructions
* Step 1
Slice Carrot and Onion. Heat Oil in a large sauce pan or a pot and cook Carrot and Onion over medium to low heat until onion turned transparent and softened. Do not hurry this process. Longer it takes, sweeter the soup would be.
* Step 2
Add Tomatoes, Water and Stock Cube, bring to the boil. Cook over low heat until vegetables are tender.
* Step 3
Add Milk, then blend by hand blender or mixer until smooth and silky.
* Step 4
Reheat gently. Season with Salt & White Pepper if desired.
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