The savory flavor of this very pretty and very healthful Spicy Carrot and Tomato Soup actually improves with age.
1 large onion, chopped
2 cups water
5 cups carrot rounds, 1/4-inch thick, about 2 pounds
6 cups peeled and chopped ripe tomatoes
1/4 teaspoon Tabasco sauce or to taste
1/4 cup freshly chopped dill or 2 teaspoons dried dill
2 teaspoons dried tarragon
Freshly ground black pepper
1 cup nonfat yogurt for garnish
Braise onion in a large soup pot with 1/4 to 1/2 cup of water. When the onion becomes translucent, add the carrots and remaining water. Simmer for 30 minutes.
Add the tomatoes and continue cooking for another 30 to 45 minutes, until the tomatoes have broken down completely and you are satisfied with the taste and texture.
Remove from the heat and puree in food processor or blender. Return the soup to the pot and add the Tabasco sauce, dill, and tarragon. Add the salt and pepper to taste, with more Tabasco, if desired. Serve hot or cold with a large dollop of yogurt.
Recipe makes 8 cups.
Serving size: 1 cup
Calories: 82; Total Fat: 0.6g; Saturated Fat: 0.1g; Cholesterol: trace
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