In a large pot, hot the oil over a minimum heat, add the onion, the carrot and the ginger.
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| Ingredients to make carrot cream soup and tomatoes: |
| 1 tablespoon of vegetable oil 1 chopped onion (1 ½ cups) 9 carrots, peeled and in fine slices (4 ½ cups) 3 tablespoons of fresh, chopped ginger, or at ease 4 cups of chicken broth or consommé with Little sodium ¼ teaspoon of salt, or at ease ¼ teaspoon of sugar 1/8 teaspoon of black pepper 1 laurel leaf ½ kg of mature tomatoes, peeled, without heart or seeds, in cubes (1 ¼ cups) 2 tablespoons of dllhabaca or parsley, fresh, minced |
Ingredients to make carrot cream soup and tomatoes:
2. tape and cook, stirring from time to time, until the onion is transparent.
3. Add the broth, salt, sugar, pepper and laurel, cover and boil over 25 minutes or until the carrots are tender.
4. Remove the laurel.
5. In the blender or in the food processor, to make the mixture to make it puree, do it in several parts if necessary.
6. Pour the puree in the saucepan, add the tomatoes let them boil over low heat, stirring occasionally, for 5 minutes or until the tomatoes heat well.
7. decorate the soup with dill.
8. Rinds 6 rations of 1 1/2 cups.
