Tomato-Carrot Soup
There's no point in cooking with pale, tasteless midwinter tomatoes, but this recipe is meant to be made with canned tomatoes, which are richly flavorful and "in season" all year. If you like, stir a small handful of chopped fresh basil or snipped chives into the soup at serving time.
  • 1 tablespoon olive oil
  • 6 scallions, thinly sliced (1 cup)
  • 1 large clove garlic, minced
  • 3 cups canned tomatoes, coarsely chopped with their juice
  • 1 cup carrot juice
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon pepper
  • 1/2 cup evaporated milk

1. In medium saucepan, heat oil over low heat. Add scallions and garlic and cook, stirring occasionally, until softened, about 3 minutes.

2. Add tomatoes and their juice, cook for 5 minutes, stirring occasionally until lightly thickened. Stir in carrot juice, salt, cumin, ginger, and pepper. Simmer, uncovered, for 5 minutes or until flavors have blended.

3. Stir in evaporated milk and cook just until heated through about 1 minute longer; do not boil.

Nutritional Information
Per serving: 106 calories, 6g total fat, 1.9g saturated fat, 3.3g monounsaturated fat, 0.4g polyunsaturated fat, 1.2g dietary fiber, 3g protein, 11g carbohydrate, 9mg cholesterol, 491mg sodium.
Good source of: beta-carotene, lycopene.

Date Published: 09/19/2005 > Printer-friendly Version

Prep Time