Carrot Tomato Soup (Baby edition)
Good for baby but anyone can eat it
Cooking Instructions
- 1
Cut tomatoes into quarters, remove white stem in the middle. Cut onions in half. Coat all veggies in olive oil and salt
- 2
Preheat oven at 425 F. Spread veggies on a cooking tray and sprinkle them with herbs. Roast for 25 mins.
- 3
Once ready, put veggies into a blender, add water and blend until desired consistency (adding more water if needed).
- 4
Pour soup into a saucepan and simmer for about 10 minutes.
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Love pasta, potatoes, rice and mushrooms
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