January Detoxes – Carrot and Tomato Soup

Looking for a quick, easy soup to soothe your soul in-between revision? Behold Inga’s carrot and tomato soup! This recipe makes two portions, so either freeze the remainder for a quick pick me up during exam week or pop it in the fridge for lunch in the next few days tomorrow!

Ingredients:

1 tablespoon of oil

1 onion

2 garlic cloves

3 or 4 carrots

1 can of chopped tomatoes

1 teaspoon of tomato puree

150ml chicken stock

Mixed herbs

Paprika

Chilli flakes (optional)

Equipment:

Knife

Large pot

Wooden spoon

Hand blender (optional)

Method:

• Peel and dice the onion and peel the garlic and chop roughly. Heat the oil in the pan and add the onion and garlic and leave on a medium heat till it begins to brown.

• Peel the carrots and remove the tops and tails. Finely dice and add them to the pot and allow to cook for 5 minutes or until they begin to soften.

• Add the chopped tomatoes and the tomato puree and allow to boil for 2 minutes.
• Add the chicken stock, a good pinch of the mixed herbs and paprika, as well as a small pinch of the chilli flakes if they’re being used.
• After reaching boiling point, lower the heat to a simmer for 20 minutes.
• Blend the soup with the hand blender or leave chunky if you prefer.

Inga Becker-Hansen

All images courtesy of Inga Becker-Hansen. 

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