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Carrot - Potato-Tomato Soup Recipe

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This recipe for Carrot - Potato-Tomato Soup, by , is from Herring Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janet Rouland
Added: Sunday, January 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 medium onions sliced
4 medium carrots, peeled and cut into 1-inch pcs.
4 Yukon gold potatoes, peeled and quartered
1 can of diced tomatoes
Salt and Pepper
2 Tbs. Olive oil
4-5 cups of Chicken broth

Directions:
Directions:
Preheat oven to 425 F. Meanwhile in a large ovenproof dish (I use a clay pot) or roasting pan, mix the onions, carrots, potatoes, tin of tomatoes (you can use fresh if you have them) 1/4 cup of water, salt and pepper and olive oil. Cover with aluminum foil or dish top and roast on the middle oven rack for 30 minutes. Remove foil or dish top, stir and return to oven for another 30 minutes. Remove the pan from oven and carefully add the broth, scraping up any bits from pan. Let cool in pan for a few minutes. Working in batches, puree ingredients in a blender. Then pour all soup into a stove top pot and reheat then serve! Add a dollop of yoghurt or sour cream.

Personal Notes:
Personal Notes:
Roasting the vegetables intensifies the natural sweetness of the carrots and adds a rich flavor to the soup. Our favorite soup! Toast up some bread then cut into sticks for the kids to dunk into the soup! Great served with a Grilled Cheese sandwich!

 

 

 

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