CARROT & TOMATO SOUP

Carrot & tomato soup image

A creamy vegetable soup flavoured with bay and natural sweetness from the carrots

Provided by Sarah Cook

Time 1h30m

Yield Serves 8 generously

Number Of Ingredients 12

Ingredients

3 tbsp olive oil
2 onions , chopped
2 celery sticks, chopped
1 ¼kg carrot , sliced
250g floury potato , diced
5 bay leaves (fresh or dried)
500g carton passata
750g cherry tomato
2 vegetable stock cubes
1 tbsp sugar (caster or granulated)
1 tbsp red wine vinegar
250ml whole milk

Steps:

Put the oil, onions and celery in your largest saucepan and cook gently until softened. Add the carrots and potatoes for a few mins, then add all the remaining ingredients, apart from the milk, with 1 litre water. Bring to a simmer. Cover and simmer for 30 mins, then uncover and simmer for 20-30 mins.
Fish out the bay leaves and whizz the soup with a hand blender. Add the milk and as much water as you need. Season to taste, warm through and serve with the Cheesy hot cross buns (see 'goes well with'). Can be made and chilled up to 2 days ahead - or freeze for 1 month, then reheat gently.

Nutrition Facts : Calories 175 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 18 grams sugar, Fiber 8 grams fiber, Protein 5 grams protein, Sodium 1 milligram of sodium