Carrot & Tomato Soup

Name: Carrot & Tomato Soup
Yield: 4 servings
Cuisine: British
Ingredients: 1 Carrots; 1 Large Onion; 1 tablespoons Olive Oil or Vegetable Oil; Tinned Tomatoes 1 *400g; Water 1/2 cup *use to rinse the tin as well; Soup Stock Cube 1 *Vegetable or Chicken; 1 cup Milk; Salt & White Pepper

Hiroko Liston @hirokoliston

Melbourne, Australia

Sometimes a failure leads me to a success. On the other day I made 'Carrot Soup' without butter and cream because my daughter didn’t want to eat them. The soup was not as nice as the one with butter and cream. Then I thought that tomato flavour would make the soup taste better. Bingo! Some people don’t like Tomato Soup because its sourness. Try this one. It’s mild, milky and refreshiing.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

1Carrots
1Large Onion
1 tablespoonsOlive Oil or Vegetable Oil
Tinned Tomatoes 1 *400g
Water 1/2 cup *use to rinse the tin as well
Soup Stock Cube 1 *Vegetable or Chicken
1 cupMilk
Salt & White Pepper

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Steps

1

Slice Carrot and Onion. Heat Oil in a large sauce pan or a pot and cook Carrot and Onion over medium to low heat until onion turned transparent and softened. Do not hurry this process. Longer it takes, sweeter the soup would be.
2

Add Tomatoes, Water and Stock Cube, bring to the boil. Cook over low heat until vegetables are tender.
3

Add Milk, then blend by hand blender or mixer until smooth and silky.
4

Reheat gently. Season with Salt & White Pepper if desired.