Wednesday, July 11, 2012


~ Stonesoup

1/4 c. olive oil
2 onions, diced
1 lb. carrots, diced
14 oz. can diced tomatoes
pinch red pepper flakes
3 c. water
2-3 T. soy sauce

Heat the olive oil in a large saucepan over medium heat.  Add onion and cook until tender and starting to brown.  Add carrots, tomatoes, pepper, and water, then bring to a boil.  Simmer about 30 minutes or until carrots are tender.  Process until smooth with an immersion blender, then add soy sauce.

Makes about seven cups.

Notes: I often chop fresh tomatoes instead of using canned ones and some family members kick it up a notch with Tony's Creole seasoning.  You can't see or taste the tomatoes once you've pureed the soup, in fact our kids were shocked when I told them there were tomatoes in it.  They like tomatoes, but the hidden status may work well for those who aren't crazy about them.  I like this right off the stove, but I almost like the reheated leftovers better.

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