Chilled Tomato Carrot Soup

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Chilled Tomato Carrot Soup

 

2 tablespoon butter or margarine

1 pound carrots, peeled, thinly sliced

1 cup chopped onion

1 clove garlic minced

8 medium fresh tomatoes, about 2 lbs. peeled and

chopped

1 can or 2 cups veg. broth

1/2 teaspoon basil and thyme, crushed

1/2 teaspoon salt

1/8 teaspoon peper and mutmeg

1 cup milk

chopped parsley

 

In large suacepan, melt butter. Add carrots, onion and

garlic; cook five

minutes. Add seven of the tomatoes, broth, basil,

thyme, salt,

pepper and nutmeg. Bring to a boil. Reduce heat, cover

and simmer 30

mintues or until vegetables are tender. In electric

blender or food

processor fitted with metal blade, puree thoroughly in

batches. Pour into

large bowl and stir in milk. (For freezing do not put

in milk until you

thaw it out). Chill thoroughly, Stir in remaining

chopped tomato. Sprinkle

with parsley.

 

 

 

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