Tested till perfect Roast Carrot and Tomato Soup Shooters

Roast Carrot and Tomato Soup Shooters

Serve this dairy-free soup in demitasse or espresso cups. You can also garnish with small herbed croutons.

By The Canadian Living Test Kitchen

Source: Canadian Living Holiday Cookbook: Fall 2009

  • rating starrating starrating starrating starrating star
  • Portion size 24

Ingredients

  • 4 4large carrots, (1 lb/500 g total)
  • 1 1oniononions
  • 4 4plum tomatoplum tomatoes, (1 lb/500 g total)
  • 6 6cloves garlic
  • 1 1fresh rosemary sprig
  • 3 tbsp 3tbspolive oil
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 3 cups 3cupsvegetable broth
  • 1/4 tsp 1/4tsppaprika, (approx)
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Preparation

Cut carrots into 3/4-inch (2 cm) cubes. Cut onion into 2-inch (5 cm) chunks. Place in small roasting pan. Cut tomatoes into quarters; add to pan. Add garlic, rosemary, oil, salt and pepper; toss to coat. Roast in 450°F (230°C) oven, stirring once, until browned and tender, 40 to 45 minutes. Discard rosemary sprig.

In blender, purée roasted vegetables with 2 cups (500 mL) of the broth until smooth; strain into saucepan. Add remaining broth and 1 cup (250 mL) water; bring to boil. Reduce heat and simmer for 5 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 3 days or freeze for up to 2 weeks.)

Serve warm in cups; garnish each cupful with paprika.

Nutritional Information Per serving: about

cal 29 pro 1g total fat 2g sat. fat 0
carb 3g fibre 1g chol 1mg sodium 154mg
potassium 96mg

% RDI:

calcium 1 iron 1 vit A 32 vit C 5
folate 2
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