Carota – Carrot in Italy #2 – Tomato Carrot Soup

March 18th, 2010 / Comments 0

Although it has been sunny and warm, Saturday was a cold rainy day and the sea was white with rolling waves.

carrot tomato soup 02 Carota   Carrot in Italy #2   Tomato Carrot Soup

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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Carota – Carrot in Italy #2 – Tomato Carrot Soup at Vermont food from a country kitchen – Carol

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