Carrot Soup

Ingredients:
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

Method:

• 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