Carrot and Tomato Soup

Carrots and tomatoes are both excellent sources of vitamins and antioxidants, making this soup a nutritious and delicious choice!

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

Carrot and Tomato Soup

Cooking Method: Boiling Cuisine: International Courses: Lunch, Soup, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 600

Best Season: Suitable throughout the year

Ingredients

Servings

• 500 gram Carrots
• 400 gram Tomatoes
• 100 gram Onion
• 2 clove Garlic
• 4 cup Vegetable broth
• 2 tablespoon Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Fresh basil

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sauté until fragrant.
2. Add diced carrots and cook for 5 minutes, stirring occasionally.
3. Add chopped tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Use an immersion blender or transfer the soup to a blender to puree until smooth.
5. Season with salt and black pepper to taste.
6. Serve hot, garnished with fresh basil leaves.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 16g6%

Sugars 8g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.