1 large onion, coarsely chopped
2 to 3 garlic cloves, coarsely chopped
500 g carrot, cut into pieces
1 tomato, cut into pieces
1 lt vegetable stock
1 tsp cumin
Salt and pepper
Some parsley and pepper for garnish
Pour some of the vegetable stock into a large saucepan and sauté the onions and garlic.
Add the tomato, carrot and cumin, stir everything well and stir-fry for a few minutes.
Now add the vegetable stock and bring to the boil. Then let it cook on low heat for 15 to 20 minutes.
Puree the soup with a high speed blender or immersion blender.
Season with salt and pepper.
Enjoy your meal!
If you’ve tried this recipe, leave a comment below and/or tag me on your social media (@thepurplelife).