Thursday, March 17, 2011

Tomato Carrot Soup

Good food does not have to be fancy or complicated to prepare and this soup is the best example. With appetizer or main course, this delicious soup can be prepared in a jiff.

Serves 4
Preparation Time: 5 Minute
Cooking Time: 20 Minute + cooling time

5-6 large tomatoes
2 medium carrots
1 tsp butter
½ tsp minced garlic
¼ tsp sugar
¼ tsp clove-cinnamon powder
Salt and pepper
Cheddar cheese (Optional)

1. Peel and cut carrots into small cubes. Boil whole tomatoes and cut carrots until carrot is soft
2. Once they cool down, peel off tomato skin (If skin is tender, I prefer to retain it) and liquefy the mixture using electric blender
3. Now in a separate skillet, heat butter, add garlic and pour it over to carrot-tomato mixture
4. Add salt, sugar and clove-cinnamon powder and bring it to boil
5. Turn off the heat. Add black pepper and cheese, serve hot

No comments:

Post a Comment