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Sunday, December 23, 2012,11:06 PM by
V.Chitralekha

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CARROT AND TOMATO SOUP

Serves :
6

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Place carrots in a clean microwavable plastic bag. Twist neck of bag and fold under carrots to seal.
  • Place bag on edge of turntable, patting carrots into an even layer and cook on High for 5 - 6 minutes or until carrots are tender. Set aside to cool slightly.
  • Place carrots and tomatoes in a food processor or blender and puree.
  • Place onion, garlic and oil in a microwavable bowl or jug, cover and cook on High for 2 minutes.
  • Stir, then cook for further 2 minutes. Add 1 cup stock, cover and cook for 6 minutes.
  • Stir in carrot mixture, nutmeg and remaining stock, cover and cook for 8 - 10 minutes or until soup is hot.
  • Stir in cream and black pepper to taste. Sprinkle with parsley and lime or lemon rind and serve immediately.
  • Serve with warm French bread.

INGREDIENTS

  • 420 grams tomatoes, un drained and mashed
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 500 grams carrots, sliced
  • 2 tablespoons IDHAYAM sesame oil
  • 750 ml boiling chicken stock, made with stock cubes
  • ¼ teaspoon ground nutmeg
  • 125 ml cream
  • Freshly ground black pepper
  • Chopped fresh parsley
  • Thin strips lime or lemon rind
  • Posted Sunday, February 12, 2023 at 6:17:40 PM

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