Tomato and Carrot Soup

Tomato and carrots are the perfect fusion for an easy to prepare soup which is rich in vitamins.

Ingredients

1. Butter - 15 g, Oil - 2 tsp 2. Onion - 1 (chopped), Garlic - 2 flakes 3. Carrot - 175 g (chopped) 4. Tomato - 450 g (boiled and peeled), Apple - 1 (peeled, remove seeds and chopped), Thyme - few sprigs, Rosemary - few sprigs, Bay leaves - 3, Vegetable stock - 1 l, Salt, pepper powder - as needed 5. Double cream - 4 tbsp 6. Bread cubes - 4 tbsp (toasted)

Preparation

1. In a large heavy based saucepan, heat butter and oil. 2. Add onion and garlic to it and sauté for 10 to 15 minutes on a low fire. Onions should become soft. Add carrot and cook. Stir till the oil has been absorbed. 3. Add all the items in the fourth ingredients and boil. When done, cook covered for 45 minutes. 4. Take it off the fire. Cool. Grind for a consistent puree. 5. Return to a clean pan and heat. Season to taste. 6. Pour soup in individual bowls and garnish with a spoonful of cream and bread cubes. Alternatively, add a spoonful of whipped cream and some chives over it.