Winter is here. This is a great soup to have during soup season. I really like this two tone orange red rustic colour it is so warm and comforting. Brilliant to have during the winter. I chopped the carrots and fried them in honey to bring out the sweetness. The longer you fry the carrots, the sweeter they will be. Plus it makes it easier to purée them in the blender.
In contrast you have the creaminess of the acidic tomatoes. Again, you can neutralise that sour flavour by adding honey or brown sugar to balance it out a little. It tastes so delicious once you do this. You have the option of also puréing the tomatoes if you want a smooth tomato carrot soup.
To add extra flavour and texture I shredded one carrot and added the peelings to the soup. Overall, it was a very delicious soup. Great to have in the winter.
Prep: 30 mins
Cooking time: 20 mins
-1 tin of chopped tomatoes
-1 pack of carrots
-2 Spring onion
-1 Tbsp Honey
-1 Tsp Garlic Paste
-1 Tsp Coriander
-1 Tsp Parsley
-1 Stock Cube
-100ml Double Cream
-Salt and pepper to taste
Wash and prep the carrots.
Chop the carrots into pieces and fry in butter and honey in a frying pan until sautéed.
Pour the tin of chopped tomatoes into a saucepan.
Purée the chopped tomatoes with a hand held liquidiser.
Purée the carrots in a blender.
Combine the puréed carrots with the puréed tomatoes.
Mix the carrots and tomatoes.
Peel the carrot and add the peelings to the soup.
Add the stock, honey, butter, herbs and seasoning.
Mix all of the contents in the soup.
Serve in a bowl and garnish with cream, coriander and carrot shavings.