Tomato and carrot soup

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Wash and clean the tomatoes. Cut out the tomato greens. Score tomatoes crosswise on the opposite side. Blanch in plenty of boiling water for about 1 minute. Remove and immediately rinse in cold water.

2. 2

   Peel the skin, cut the fruit in half crosswise and remove the seeds. Coarsely dice the fruit flesh. Clean, wash and slice the celery. Peel, wash and slice carrots. Peel garlic and cut into slices. Heat oil. Sweat carrots, celery and garlic for about 3 minutes while turning. After 2 minutes add tomato cubes. Add stock, bring to the boil and simmer for about 3 minutes. Wash the thyme, shake dry and, except for something to garnish, pluck leaves from the stalks.

3. 3

   Heat oil. Sweat carrots, celery and garlic for about 3 minutes while turning. After 2 minutes add tomato cubes. Add stock, bring to the boil and simmer for about 3 minutes. Wash the thyme, shake dry and, except for something to garnish, pluck leaves from the stalks. Add the thyme to the soup, puree finely and season to taste with salt, pepper and sugar. Arrange in a soup tureen with turkey breast slices and garnish with thyme

4. 4

   30 minutes waiting time

Nutrition Facts

KCAL
150 kcal

CARBS
15 g

FATS
6 g

PROTEINS
6 g