Tomato & Carrot Soup Ingredients
- 400 g/14 oz canned chopped tomatoes
- 2 large carrots, grated
- 1 small onion, finely chopped
- 300 ml/10 fl oz vegetable stock, made with 1 stock cube
- 1 teaspoon dried oregano
- pinch of grated nutmeg
- pinch of salt
- 1 bay leaf
- 1 tablespoon chopped fresh flat-leaf parsley
Tomato & Carrot Soup Recipe
Put all the ingredients except the parsley in a heavy saucepan and bring to the boil, stirring. Reduce the heat, part-cover and simmer for 30 minutes.
Discard the bay leaf, ladle the soup into bowls and serve hot, garnished with the parsley.