Tuesday, January 13, 2009

Carrot Soup

2 medium size Carrot
1 Tomato
2 Bay leaves
1/2 cup chopped Onions
1 clove chopped Garlic
Salt to taste
Black pepper
Bread croutons

  • Peel and chop up the carrots, then dice tomato
  • Cook carrots, tomatoes and bay leaves until tender
  • Fry the chopped onions and garlic until golden brown
  • Remove bay leaves and grind together carrots,tomatoes,onions, garlic and salt so as to form smooth paste
  • Transfer the puree to a vessel and bring it to a boil
  • Serve it hot with black pepper and bread croutons

Nutrition Facts of
(for source/detailed information; click on the vegetable name)
Carrot -
  • Excellent source of antioxidant compounds
  • High in vitamin A
  • Very good source of vitamin C, vitamin K, dietary fiber and potassium
Tomatoes -
  • Excellent source of vitamin C, vitamin A, and vitamin K
  • Very good source of molybdenum, potassium, manganese, dietary fiber, chromium, and vitamin B1
  • Good source of vitamin B6, folate, copper, niacin, vitamin B2, magnesium, iron, pantothenic acid, phosphorus, vitamin E and protein

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