Tomato Carrot Soup

1. 1

   Melt butter in pot and add onion.

2. 2

   Saute for five minutes.

3. 3

   Add carrots and curry powder.

4. 4

   Cover and cook 20 minutes more.

5. 5

   Remove skin on tomatoes by dipping in boiling water for 30 seconds, then chop coarsely; add tomatoes and chicken broth to saucepan with vegetables.

6. 6

   Bring to boil, lower heat and simmer for 20 minutes. Add 2 tablespoons basil, salt and pepper; simmer 1 minute. Transfer soup to blender or food processor and puree until smooth. Stir in remaining basil.

7. 7

   Serve cold or hot topped with a dollop of sour cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.