Carrot and tomato soup "Vitamine"
- 1 tbsp. l. olive oil
- large onion, chopped
- 250 packs of carrots "Mini Carrot" peel and coarsely chopped
- 2 cloves garlic, minced
- redchilli, finely chopped (including seeds)
- 500 g tomatoes
- 250 g of vegetable broth
- 250 ml whipping cream
- 1 bunch chopped fresh cilantro
- 2 tbsp balsamic vinegar
- 1 tbsp. l. Sahara
- Salt and pepper to taste
Tomatoes boil in salted water.
In a large saucepan over medium heat, heat the olive oil and cook the onion, carrot, garlic and pepper until tender.
Add tomatoes, vegetable broth, half the cilantro, balsamic vinegar, sugar. Season with salt and boil pepper.Bring to a boil. Reduce heat to simmer and the weakest 30 minutes.
On the part of the soup in a blender grind to a state of mashed potatoes. Return soup to the saucepan over low heat until all the soup is warm.
Remove the soup from the heat and add the cream. Finely chop the remaining cilantro and add to the soup before serving.
To decorate pour a little cream in the middle of the spiral, and top with a few leaves of cilantro.
← All recipes