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).

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