2 x 400g tins Italian tomatoes
2 peeled diced carrots
60 ml olive oil
2 tbls unsalted butter
salt to taste
cracked black pepper to taste
3 tbls Nature’s Choice vegetable stock powder
1 white onion diced
100 ml fresh cream
3 tbls fresh thyme
1 tbls fresh chopped garlic
2 tbls tomato paste
a little water


Sauté the onion, garlic and carrots in the olive oil and butter. Add all the dry ingredients and the thyme. Sauté for a further three minutes. Add the tomatoes, tomato paste and a little water. Simmer until the carrots are tender stirring every now and then. Using an immersion blender, purée the soup. Add a little fresh cream and stir well.

Recent Posts

Start typing and press Enter to search