Carrot and Tomato Soup ~ Blog Hop Wednesday 14th Sept 2011

This is my2 nd entry for Blog Hop Wednesday started by Radhika of Tickling Palates. Its a beautiful concept where not only do you get to make new  blogger friends, cook from their blogs but in return they visit your blog and try out your recipes too.

If you are interested in  joining Blog Hop Wednesday here is how it works:

"The plot behind this attempt is to form groups and make pairs with a blogger who will be your partner for that particular week. This happens every alternate Wednesdays. You will then go through your partner’s blog, select, choose, cook, click and post the recipe in your blog on Wednesday and vice versa. The alternate week you will have a new partner. This way not only you tend to your blog at intervals but also learn some new recipes along the way and get to know a lot of bloggers and make friends."



My allocated blog for this assignment was  Rinku's Kitchen Treats,  Browing through the various post , there were many mouth watering dishes some vegetarian and some non veg . Being a vegetarian I was looking for a simple low fat recipe and I came across her section on low cal recipes. I instantly wanted to try the carrot and tomato soup.You can find the original recipe here.
Verdict:
The soup turned out tasty and simply delicious and one I will make again and again.
The only changes I made were that I left out the onion and garlic and did not puree the soup instead ,I left it chunky.

Ingredients:

2 medium carrots diced           
8 tomatoes diced
1 potato diced
2 cups water  
1 bay Leaf                        
1/2 teaspoon black pepper.        
1 teaspoon salt
1/2 teaspoon sugar.

Method:

1.Blend the tomatoes in a blender jug and puree them. Stain to remove skin and seeds and pour into a saucepan and simmer on medium heat.
2.Add the bay leaf  to the potato and carrots and pressure cup them with  in 1 cup water,
3.Once vegetables are cooked remove the bay leaf  and add them to the simmering tomato puree.
4.Add more water to get desired consistency.Add the pepper and sugar .Taste and adjust seasoning as required.Simmer for 5  more minutes.
5. You can either puree the soup in a blender jug to make it smooth  or leave it chuncky which is what I did.

To Serve:
Garnish with a drizzle of fresh cream and serve hot with fresh bread.

You may like:
 Pumpkin  and apple soup.