Tomato Carrot Soup Recipe

• White part of 2 leeks, washed well & minced
• 1 pound carrots, peeled & sliced thin (about 1 1/2 c.)
• 3 tbsp. butter
• 2 pound plum tomatoes, minced Or possibly 1 can (28 ounce.) Italian plum tomatoes, liquid removed
• 1 1/2 c. tomato juice
• 4 to 5 c. chicken stock
• 1 1/2 tbsp. tomato paste
• 1/2 teaspoon dry thyme
• 1 teaspoon grnd pepper

1. In a large saucepan, cook the leeks and carrots in 3 Tbsp.
2. butter over low heat, stirring occasionally till vegetables are softened.
3. Stir in tomatoes, tomato juice, 4 c. stock, tomato paste, thyme and salt to taste.
4. Bring liquid to boil.
5. Simmer covered for 30 to 40 min till vegetables are very tender.
6. In blender, puree soup; transfer to saucepan, thin it with chicken stock to achieve desired consistency.
7. Serve with a dollop of lowfat sour cream.

leeks, carrots, butter, tomatoes, tomato juice, chicken stock, tomato paste, thyme, grnd pepper

Taken from cookeatshare.com/recipes/tomato-carrot-soup-54747 (may not work)