Pete's Food Blog

3. Sep, 2021

Carrot and tomato "store cupboard" soup Carrot and tomato soup - a store cupboard back-up

Ingredients:

5 medium sized carrots, peeled and cut into 1,5cm pieces

2 tbl oil

1 425g can of tomato pulp

½ tsp salt

½ tsp garlic powder

½ tsp onion powder

¼ tsp white pepper

1 tbl balsamic vinegar

120ml or cream (or vegetarian substitute)

Chopped parsley and a "dollop" or two of sour cream, mascarpone, Turkish yoghurt or ricotta to serve.

Method:

Coat the carrots in oil and bake on parchment at 200°C for 50 minutes. Let them cool somewhat.

Use a stick blender and 120ml of water to achieve an absolutely silken carrot puré. Pour into a saucepan.

Puré the tomato pulp, also to a silken consistency and add to the pan.

Add 480 ml of water, all the seasonings, as well as the vinegar, and stir well.

Bring to the boil, reduce the heat to medium and simmer for 10 minutes.

Remove from the heat and stir in the cream.