Western Tomato Soup

Even though western tomato soup can be easily found in canned form, I typically cannot take them, as they usually contain onion and/or garlic. So, this is a simple recipe which taste quite wonderful...haha...at least in my opinion. ;)

Ingredients: (Servings for 2)

- 1 can 14 oz crushed tomato (usually with no added ingredients. Sometimes salt/ basil is added)
- 1 medium-large carrot (diced to very small cubes of about 1/4")

- 1-1.5 cups milk (or soy milk) - depends on whether you like thick or thin soup.

- mushroom essence (if not, use salt or msg)

- dried/ fresh parsley or basil (chopped)

- black pepper (grounded)

Preparation:

1. Heat pot using medium fire with a little oil. Add carrots and stir-fry for about 2 mins.


2. Add crushed tomato. When it boils, turn to small-medium fire and cook for 15mins (to soften the carrots).


3. Switch off fire, and let cool. Pour into blender to puree.


4. Pour puree back into pot on medium fire, add milk, mushroom essence and parsley. Off fire once it boils.


5. Serve with a dash of black pepper.
   

If you don't have a blender, then you can chop the carrots into very very small pieces, and cook for longer duration,, about 20-25mins. So, you can skip step 3.

PS: Prompted by comment given by SF, i remembered that I've also cooked pumpkin soup in the similar manner. Except, of course, rather than using carrots and tomato, i used canned pumpkin paste (saves time).