Tomato and carrot soup

Name: Tomato and carrot soup
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 500 g Carrots; 1 medium onion; 2 TABLESPOONS Olive oil; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 1 TABLESPOON Tomato paste; 1 can(s) (850 ml) Tomatoes; 1 TABLESPOON Vegetable broth; 50 g Long grain rice; 1 Tomato; 2–3 Spring onions

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

500 g Carrots
1 medium onion
2 TABLESPOONS Olive oil
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
1 TABLESPOON Tomato paste
1 can(s) (850 ml) Tomatoes
1 TABLESPOON Vegetable broth
50 g Long grain rice
1 Tomato
2–3 Spring onions

Directions

1
Peel, wash and cut the carrots into pieces. Peel and chop the onion.
2
Heat the oil. Fry carrots and onion in it, season. Fry the tomato paste briefly. Add canned tomatoes with juice and 1/4 l water, bring to the boil. Chop the tomatoes slightly. Stir in stock. Simmer covered for about 20 minutes.
3
Put the rice in a good 100 ml of boiling salted water. Cover and simmer at low heat for about 20 minutes.
4
Wash, quarter and seed the tomato. Finely dice the flesh. Clean and wash spring onions and cut into rings.
5
Take some carrots out of the soup. Finely mash the rest. Season to taste with salt, pepper and sugar. Warm the spring onions, tomato and carrots in the soup. Serve with rice.