Vegetarian Carrot Soup w Sundried Tomato
Source of Recipe
weight watchers canada
List of Ingredients
8 sundried tomatoes from a deli (avoid ones stored in oil because otherwise you can forget about the 4 points/serving)
1 tbsp of Gin
4 medium organic carrots
1 medium organic potato
1 organic garlic clove
2 tsp. butter
3 1/2 cups homemade vegetable broth
4 fresh thyme sprigs from your balcony plus a couple to decorate
1/4 cup half-and-half cream
Salt, pepper to taste
Recipe
1. Snip up 4 of the 8 sundried tomatoes into little pieces (keep 4 for later) and soak them in a cup with the gin while you make the rest. They are for garnish.
2. In a soup pot, melt the butter. The other 4 sundried tomatoes that you didn't put into the gin are going to get sacrificed for the soup. They get tossed in with the butter. Peal the medium potato (or not because its organic) and cut into 2 cm cubes. Toss the potato cubes in with the butter and sundried tomato. Add the small onion, and the crushed garlic glove. Let them cook for about 3 minutes while you madly peal (or not) and chop the carrots.
3. Add the carrots to the pot. Let them cook for about 5 minutes and then add the vegetable broth and 4 sprigs of fresh thyme.
4. Bring to a boil and then let simmer for 20 minutes (or until your carrots are relatively soft-ish but still carrot tasting). Add more broth if you think you need it.
5. Get out the electric mixer or blender and blend until completely smooth. (Good idea to do it in batches if you are using a blender). If you are hard-core, you can even strain it and reblend the naughty bits). Add the cream and heat until warm but not boiling.
6. Garnish with the gin-tomatoes you made in step 1 and some thyme sprigs that you reserved. Serve with a slice of whole-grain bread from a local baker (but I didn't include the bread in the point total).
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