RECIPE: ROASTED TOMATO AND CARROT SOUP

I have so many soup recipes and I haven’t added any to this blog. Well it’s a start. This is a very simple soup; I had eaten in a hotel in Bangkok. The flavours are very simple and the description in the menu was good enough for me to try this soup at home.

It has a nice balance of flavors in this soup with the sweetness of the roasted carrot and the onion, in contrast to that the flavors of the tomatoes and garlic.It’s a nice accompaniment on a sandwich night or just on its own. This is very easy to make and I like cooking this recipe as it doesn’t require too much attention. I put the vegetables in the oven and just move on with my other things in the house and would come back later when the baked vegetables have cooled to finish the soup.

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INGREDIENTS:

2 large tomatoes cut into big pieces
½ onion cut into big pieces
½ carrot cut into big pieces
3 cloves of garlic
½ cube of vegetable seasoning [optional]
Fresh basil
Fresh parsley
Chili flakes
Crushed pepper
Salt to taste
1 tbsp of olive oil

METHOD:

Line a baking tray with foil and brush it with olive oil.
Put the tomatoes, carrots, onions and garlic, brush olive oil on them, sprinkle chili flakes, pepper and salt.
Put the tray in a preheated oven 160 degrees for 15 minutes or till the vegetables are cooked.
Once done take out and let them cool, put them in a mixer with 1 cups of water, vegetable stock cube and blend it into a soup.
In a pot heat the mixture add basil and parsley and cook till it boils.
Remove, sprinkle parmesan cheese and serve hot.

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