Monday, December 12, 2011

Tomato carrot soup

We got the idea for this recipe from and changed a few things, so here's our version:

2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, chopped
1 medium carrot, chopped into small pieces
1 small celeriac, peeled and cubed
3-4 cups tomatoes, seeds removed
1 tablespoon flour
3 cups water or broth or a combination
2 tablespoons fresh basil, chopped
bit of salt if you didn't use broth

celeriac, carrot, basil!  

chop that shit.
1. Heat oil in a big soup pot, then add onion, garlic, carrot, and celeriac and saute it for a few minutes until the onion gets soft.

2. Add the tomatoes and let it all simmer for 10 minutes while stirring it around occasionally.

3. Sprinkle the flour in and mix it around until it's all smooth.

4. Add the water or broth (we used half broth and half water), bring it to a boil, then reduce the heat and let it simmer for 20 to 30 minutes.

5. Blend the soup (like it owes you money), then put it back in the pot and reheat it a bit if necessary.

6. Eat it! We made another french bread and had it with this soup which was very good.

notes: we left the tomato seeds in and found that they were annoying and didn't get blended, which is why you should take them out.

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