Warming carrot & tomato soup
,
13 November 2016
(61 votes)
-
40 Mins
-
Serves: 4
-
Price: 34p per serving
Nutritional Info
Each 377g serving contains
-
Energy
883KJ
211KCAL
11% -
Fat
10.2g
low
15% -
Saturates
3.4g
low
17% -
Sugars
12.1g
low
13% -
Salt
1.13g
low
19%
of your reference intake.
Typical energy values per 100g: 234kJ/56kcal.
Ingredients
- 1 red onion (finely sliced)
- 2tbsp olive oil
- 450g carrots (finely sliced)
- 1 medium-sized potato (peeled and diced)
- 250ml passata
- 1 vegetable stock cube
- 1 bay leaf
- 1 level tsp sugar
- 100g reduced-fat crème fraîche
- To Serve (optional)
- Chopped parsley
- Croutons
Method
In a large pan, cook the onion in the oil over a low heat for 5 mins, until it starts to soften. Add the carrots and potato and stir to coat them in the oil.
Add the passata, stock cube, bay leaf, sugar and 700ml water. Bring to the boil, cover and simmer for 25 mins or until the veg is tender.
Discard the bay leaf and purée the soup with a handheld blender. Season to taste, then serve the soup in bowls with a swirl of crème fraîche, topped with parsley and croutons, if using.