Summer is almost upon us in Sydney. The only whereabouts of winter are found in the slight chill in the air as the evening sets in. Woolies have been stored away for the next cold season, but I still find myself reaching out for a shrug in the evenings to drape myself in if the breeze has a bite to it.
And when you are still caught in the midst of a weather having mood swings, I think making soup is not a bad thing. Especially if the soup has the hue of blushed cheeks in winter. This lovely “Carrot and Tomato” soup is just what you need for evenings like the ones we have today. I love serving the soup with thick set yogurt and Cucumber. The yogurt settles the tartness of the Tomatoes, and the Cucumber gives the much needed bite with every sip. Easy to make, delicious to taste, offering just the right amount of warmth, it is a great recipe to have in your kitty.
Tomato & Carrot Soup (Serves 4 – Cooking time 30 minutes)
5 Juicy ripe Tomatoes, chopped
2 large Carrots, finely chopped
3 Coffee cups of Vegetable or Chicken Stock (You can use plain water as well but using a good stock gives your soup a nice flavor)
Salt and Pepper to taste
2 Shallots finely chopped
2 Garlic cloves
1 tsp Coconut or Olive Oil
Handful of fresh Basil leaves
Heat oil in a thick bottomed pan.
Add the chopped Garlic and Shallots and fry till translucent.
Add the Carrots and saute for a few minutes.
Add the Tomatoes and cook till they are almost mushed up. Add the Stock or water, Cover and cook till the vegetables are done.
Blend the Vegetables in a blender till smooth. Add the puree back into the pan with the Basil and bring to a rolling boil. Season with Salt and Pepper and serve with Yogurt and Cucumber (optional).