Although it has been sunny and warm, Saturday was a cold rainy day and the sea was white with rolling waves.
I got wet and cold on a short walk and wanted something to eat, something warm and comforting. Soup! I had carrots and tomatoes so I made tomato and carrot soup. Here’s how I did it:
Tomato Carrot Soup
I heated a tablespoon each of butter and olive oil in a pan and added three large scallions and six medium carrots cut into quarter inch slices, and one clove of minced garlic. When the scallions were soft, I added eight small cored and quartered plum tomatoes. I reduced the heat, added salt and pepper and cooked the vegetables for ten minutes more before I added two cups of water. I continued to cook the soup until the carrots where soft and the tomatoes had fallen apart. I added half a cup of fresh ricotta cheese when I pureed the soup with an immersion blender. Topped with a handful of flat leaf parsley and served with toasted bread from the corner store, dinner was cozy even though the sea roared.
Tomato Carrot Soup List
- butter
- olive oil
- scallions
- carrots
- garlic
- plum tomatoes
- fresh ricotta cheese
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