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    You are in: Home / Recipes / Tomato Carrot Soup Recipe
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    Tomato Carrot Soup

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    fayz's Note:

    Good warm and cold, this bright tasting soup can be made ahead and frozen. Of course you can use fresh tomatoes instead of canned. In the absence of basil, parsley or chives would be an acceptable alternative. I use a stick blender to purée this soup in the pot.

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    Units: US | Metric


    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.

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    Ratings & Reviews:

    • on January 27, 2007


      This soup is wonderful! Good for you, refreshing taste of fresh vegetables, and very easy to make. It is in my favorites file as of now. Thanks fayz!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 12, 2014


      I've had this recipe for ages, but I never reviewed it, sorry !!! I love it !!! I've made it many times.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Tomato Carrot Soup

    Serving Size: 1 (252 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 91.1
    Calories from Fat 31
    Total Fat 3.4 g
    Saturated Fat 0.6 g
    Cholesterol 0.0 mg
    Sodium 478.8 mg
    Total Carbohydrate 11.5 g
    Dietary Fiber 3.1 g
    Sugars 6.4 g
    Protein 4.6 g

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