Tuesday, December 16, 2008

Tomato and Carrot Soup

Serves: 4-6


2/3 ounce (20 g) butter
1 pound (500 g) carrots, peeled and sliced
1 onion, chopped
1 medium-size potato, peeled and diced
1 1/2 cups warm chicken stock
1 teaspoon sugar
5.5 fl oz (170 ml) can tomato juice
1-2 tablespoons tomato paste
1 cup cream
Pinch nutmeg
Salt and pepper to taste
Chopped parsley or chives

Microwave Method:

1. Melt butter in a large bowl for 50 seconds on HIGH.
2. Add carrots, onions and potato. Mix well and cook for 5-6 minutes on HIGH.
3. Add stock and sugar. Stir, cover and cook for 10-12 minutes on HIGH. Puree.
4. Stir in tomato juice and tomato paste. Cook for 1 minute on HIGH.
5. Stir in cream, nutmeg, salt and pepper. Heat for 1 minute on HIGH.
6. Serve hot, sprinkled with parsley or chives.

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