Tomato Carrot Soup

1. 1

   Fry diced onion in oil until onion is oft and begins to brown.

2. 2

   Add carrots, peeled and diced, and curry powder. Cover and cook until carrots are tender.

3. 3

   Add chopped tomatoes and chicken broth. Bring to boil and simmer for 20 minutes. Add 2 tablespoons fresh chopped basil, chopped, and salt and pepper to taste. Simmer one minute.

4. 4

   Puree soup, then stir in 4 more tablespoons chopped basil.

5. 5

   Serve hot or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.