TOMATO CORN CARROT SOUP

TOMATO CORN CARROT SOUP image

Yield 6 bowls

Number Of Ingredients 13

8 plum tomatoes
1 large onion peeled and cut in half
1 large garlic clove with peel on
3 medium carrots finely chopped
1 celery stalk finely chopped
2 italian hot sausages casing removed and chopped
2 cups frozen corn thawed
1.5 cups of chicken stock
1/4 cup chopped fresh cilantro
juice of one lime
1 teaspoon fennel seed
1/4 teaspoon of chipolte chili powder
Salt and Pepper to taste

Steps:

Broil evenly on all sides the tomatoes, onion and garlic. The peel of the tomato will blacken a bit. Set aside and let cool. Put fennel seeds in a dry pan and toast. Then grind fennel in a clean coffee grinder. In the same pan fry the carrots, celery, and sausage until beginning to brown. Chop tomato and remove most of the seeds. I strain seeds to get liquid. Put tomato, onion, and garlic in the blender and blend. Pour puree in a pot. Heat up. Meanwhile, puree the corn and chicken stock in the blender as well. Add to the tomato in the pot. Add the remaining ingredients and spices, heat and eat!