Tomato and carrot soup
Tomato and carrot soup

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Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, tomato and carrot soup. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Tomato and carrot soup is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Tomato and carrot soup is something which I have loved my entire life.

Carrot Tomato Soup recipe with step by step photos. The tomato carrot soup has the sweetness of the carrots & onions, along with the slight tanginess of the tomatoes. Garlic in the soup gives a slight sharpness with the earthy flavors of cumin.

To begin with this recipe, we must prepare a few ingredients. You can cook tomato and carrot soup using 7 ingredients and 7 steps. Here is how you cook it.

Materials for making of Tomato and carrot soup:
  1. Get 495 grams tomatoes on the vine quater ed then halved
  2. Make ready 170 grams carrots peeled and sliced
  3. Make ready 170 grams potatoes peeled and cubed
  4. Get 1/4 tsp coriander powder
  5. Make ready dash ground black pepper
  6. Make ready 650 ml Cold water
  7. Take 2 beef stock cubes to your diet. I used knorr reduced stock melts as have loads to use

Carrot and Sweet Potato Soup with Hazelnut and Smoked Bacon SconesOn dine chez Nanou. Keyword: ABC soup, potato tomato carrot soup, potato carrot soup. Add in the diced carrots, potatoes, tomatoes and onions. This creamy Zanzibar carrot-tomato soup is an African Inspired type of dairy free bisque.

Guide To Make Tomato and carrot soup:
  1. Put carrots tomatoes and potatoes in pan or slow cooker I used 8 in 1
  2. Pour water on till just covered
  3. Put stock melts/cubes pepper and coriander on and stir to mix in
  4. Put lid on and cook on low to medium until veg is cooked I used 8 in 1 on 140° for 30 minutes
  5. Take off heat cool a little then blend with stick blender until smooth.
  6. Serve immediately or put in bowls with lids and keep in fridge for upto 4 days.
  7. My batch was 324 calories and served 4 and had following nutrion ….PROTEIN 15 CARBS 60 FIBER 14 SUGAR 17 FAT 11 SAT 2 SODIUM 28 POTASSIUM 21 VITAMIN A 561 VITAMIN C 15 CALCIUM 11 IRON 2

Made with simple wholesome ingredients such as peeled tomatoes, yellow carrots, spices, herbs, coconut milk, and a curry or chili paste. It's quick to make and naturally paleo and vegan. Even though my creamy tomato and carrot soup tasted very much like tomato soup, the color of the carrot came out more than the tomato. As I am writing this post, I am enjoying a bowl of this for lunch with a gluten free corn muffin as a side. Sauté onions and carrots in a saucepan in hot oil until soft, stir in tomato paste and pour in broth.

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