Tomato Carrot Soup

2 tbsp. unsalted butter
1 onion, peeled & chopped
1/2 lb. carrots, peeled & chopped
1 tsp. curry powder
7 lg. ripe tomatoes
3 1/2 c. chicken broth
6 tbsp. slivered basil leaves
Salt & pepper to taste

Melt butter in a soup pot. Add onion and cook for 5 minutes. Add carrots and curry powder. Cover and cook 20 minutes more, until vegetables are tender. Fill a saucepan with water; bring to a boil. Spear one tomato at a time with a fork and dip into water for 30 seconds; remove, peel off skin and chop coarsely. Add chopped tomatoes and chicken broth to saucepan with vegetables. Bring to a boil, lower heat and simmer for 20 minutes. Add 2 tablespoons basil and salt and pepper; simmer 1 minute. Transfer soup to a blender or food processor. Puree until smooth. Stir in remaining basil. Serve hot or cold. Serves 2.

Tomato Carrot Soup printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return.