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Tomato Carrot Soup Recipe

by CookEatShare Cookbook

Ingredients

White part of 2 leeks, washed well & minced 1 pound carrots, peeled & sliced thin (about 1 1/2 c.) 3 tbsp. butter 2 pound plum tomatoes, minced Or possibly 1 can (28 ounce.) Italian plum tomatoes, liquid removed 1 1/2 c. tomato juice

4 to 5 c. chicken stock 1 1/2 tbsp. tomato paste 1/2 teaspoon dry thyme 1 teaspoon grnd pepper

Directions

1. In a large saucepan, cook the leeks and carrots in 3 Tbsp. butter over low heat, stirring occasionally till vegetables are softened. Stir in tomatoes, tomato juice, 4 c. stock, tomato paste, thyme and salt to taste. Bring liquid to boil. Simmer covered for 30 to 40 min till vegetables are very tender. In blender, puree soup; transfer to saucepan, thin it with chicken stock to achieve desired consistency. Serve with a dollop of lowfat sour cream.

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