RunningWithBulls.com - The curse of Sanfermin

I was looking for a new soup try out and decided to try some nice, simple, carrot and tomato soup.

Main ingredients, obviously, would be carrot (small and fresh), tomatos (juicy soft), and some complementary herbs.

The biggest problem I always have when making tomato sauce, soup, or anything that requires tomato, is the necessary light boiling of the tomatos to get the skins off.

Well, this recipe I found and modified works a treat. Its a simple soup, you can make it in about 30 mins.

Ingredients (my version):

* 8 carrots
* 10 small tomatoes
* 7-8 whole black pepper
* salt
* 1 red onion
* 3 scallions
* fresh thyme, parsley
* virgin olive oil
* 500ml of vegetarian stock (I use rapunzel organic vegetable stock cubes)

Serves: 3/4

Preparation:

Chop the onion and scallion finely. In a soup pot, pour a generous amount of virgin olive oil (enough to cover the bottom of the pot). Heat on low flame. When the oil thins, put the chopped onions, fry well for 5-6 minutes. Cut the carrots into small pieces, put them in, also cut the tomatos and put them in.
Pour 500ml of stock, increase the heat. Allow the stock to boil well, put whole pepper into it and continue to boil for 5-7 minutes. Add thyme and some salt.

Switch off heat, allow the semi-boiled carrots and tomato to cool. Transfer the contents to a mixer/blender, run the mixer for 4-5 minutes, stopping once a minute to check.

(This next step may not be necessary if your blender/mixer is fine enough)
Take a large metallic juice strainer, slowly pour the contents from the mixer through the strainer, back to the soup vessel. Stir with a spoon. Finally, press with hand to squeeze the liquid portion through the strainer, leaving the pulp above.

If there are pieces of carrots left do not worry. Now, tranfer the pulp back to the mixer, pour 1/2 glass of water, run the mixer again and repeat the straining process.

(This is necessary)
Put the soup vessel on a low heat, put enough salt to taste. Heat till the soup is hot but do not allow it to boil. Serve hot in bowls, this one will taste great and provides one serving for 4 people.

To garnish, use parsley, and maybe a little parmesan.

Original receipe is also very nice.

enjoy.

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