tomatoes-carrot soup

4/5 carrots
2 small tomatoes
7-8 whole black pepper

1 onion Chop the onion into fine pieces. In a soup vessel, place 1 tablespoon of butter. Heat on low flame. After the butter melts, 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 2 glasses of water, increase the heat. Allow the water to boil well, put whole pepper into it and continue to boil for 5-7 minutes.

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

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.

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. It will build good appetite, serves as a refreshing hot drink in cold weather. For children, it is one of the good ways to provide lots of carrot.

hope you like ist...