Soup of carrots

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Soup of carrots

10 - 12 carrots, 750 ml water, 250 ml milk, 3 soupspoons butter, 2 tea-spoons fresh juice of tomatoes, 2 tea-spoon paste of tomatoes, 1 large onion, potato, tea-spoon of a grained garlic, ½ tea-spoon grinded coriander, salt and peppers to taste.

Melt butter in a caldron, and bake the grained onion and garlic in middle heat, join carrots cut in hunks and bake, but do not allow them to become brown. join water, salt, peppers, cumin, the grounded coriander, potato, cut in small cubes, past of tomatoes and lemon juice. Weld, then diminish a temperature and, lying on a lid to caldron, continues to warm on a slow fire for a half of hour. If it is possible, shake the soup in blender before the serving so obtain a homogeneous consistency. Serve hot!

Agnese Marhele @ 2008-01-19 19:20:23

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