Tomato Carrot Soup Recipe

• 2 tbsp. unsalted butter
• 1 onion, peeled & minced
• 1/2 pound carrots, peeled & minced
• 1 teaspoon curry pwdr
• 7 lg. ripe tomatoes
• 3 1/2 c. chicken broth
• 6 tbsp. slivered basil leaves
• Salt & pepper to taste

1. Heat butter in a soup pot.
2. Add in onion and cook for 5 min.
3. Add in carrots and curry pwdr.
4. Cover and cook 20 min more, till vegetables are tender.
5. Fill a saucepan with water; bring to a boil.
6. Spear one tomato at a time with a fork and dip into water for 30 seconds; remove, peel off skin and chop coarsely.
7. Add in minced tomatoes and chicken broth to saucepan with vegetables.
8. Bring to a boil, lower heat and simmer for 20 min.
9. Add in 2 Tbsp.
10. basil and salt and pepper; simmer 1 minute.
11. Transfer soup to a blender or possibly food processor.
12. Puree till smooth.
13. Stir in remaining basil.
14. Serve warm or possibly cool.
15. Serves 2.

unsalted butter, onion, carrots, curry pwdr, tomatoes, chicken broth, basil, salt

Taken from cookeatshare.com/recipes/tomato-carrot-soup-54665 (may not work)