Meals Matter

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Contributed By: dhanyaka
_The Spice Box_ by Manju Shivraj Singh

Children love this soup!

Ingredients

3 cups Raw carrots, diced

2 Medium tomatoes

2 tsp Oil

2 Medium onions, chopped

2 cloves Garlic, minced

6 cups Milk (whole or lowfat)

1/2 cup Water

Salt & pepper to taste

1/2 cup Sour cream or non-fat plain yogurt, for garnish

Parsley, chopped for garnish (few sprigs)

Preparation

1. Cook the carrots in a small amount of water until soft. Drain the water and mash the carrots.

2. Blanch fresh tomatoes in boiling water, peel and chop finely.

3. Saute tomatoes in oil and add onions and garlic; fry till wilted, but do not brown.

4. Add the carrot puree and mix well.

5. Gradually add the milk and water and heat thoroughly, but do not boil. Season to taste.

Cook's Notes

Serve in individual bowls with a dollop of sour cream and chopped parsley. Can substitute canned tomatoes for fresh, which reduces prep time.

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