Friday, March 25, 2011

Carrot Tomato Soup

You will need a food processor.

2 TBSP butter
2 TBSP olive oil
1 large onion - chopped
5-7 large carrots, peeled and chopped
1-2 tsp curry powder
7 large ripe plum tomatoes - skin removed and roughly chopped
3-4 cups chicken broth
6 TBSP basil
salt and pepper to taste
*2 TBSP brown sugar (optional)

To remove skin from tomatoes; heat a pot of water to boiling. Add tomatoes and let boil about 3 minutes or until skin starts to split. Remove to bowl of ice water. Skin should slide right off!

Heat the butter and olive oil in a large soup pot over medium heat. Add onions and cook about 5 minutes. Add carrots and curry powder, cover and cook 20 minutes until tender, stirring often.
Add tomatoes and chicken broth, bring to a boil. Lower heat and simmer 15-20 minutes. Add basil, salt and pepper.

Transfer soup 1/3 at a time to food processor. Blend until smooth. Transfer back to pot and heat through.
Add a little milk for creaminess. Spice it up with extra curry or a little chili powder. Make a sweeter soup by adding the brown sugar.

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