Tuesday, January 5, 2010

Carrot and Tomato Soup

This cold weather must have me on a soup kick. That and I thought I might be on a way to get the girls to eat some more vegetables. The carrots make this soup a bit sweeter than a normal tomato soup and the starch from them lend to a terrific creaminess.

Carrot and Tomato Soup

3 large carrots, peeled and cut into chunks
1 leek (or 1/2 a sweet yellow onion)
2 tsp olive oil
2 cans of diced tomatoes
2 cloves of garlic
1 tbsp sugar
1 tsp Italian season blend
salt and pepper
Splash of chicken broth, vegetable broth or water if needed
pat of butter

In medium stock pot saute diced leek in olive oil. Add minced garlic. Cook on medium low heat for about 2-3 minutes. Add seasonings, sugar and carrots. Add canned tomatoes and simmer on medium until carrots are very fork tender, about 20 minutes. Add broth/water if it gets too thick. Blend using an immersion blender or regular blender until smooth. Add a pat of butter to finish. Serves about 4.

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