This makes about 8 cups:
- 2 tablespoons of butter
- 4 medium onions, chopped
- 10 cloves of garlic, chopped
- 2 pieces of fresh ginger, each 1 inch long, peeled
- 4 pounds of garden tomatoes, cored and cut in chunks
- 3 cups of grated carrots (about a pound)
- 6 cups of water
- a dash or two of hot sauce, to taste
- salt, to taste
- sugar, to taste
- cream, if desired
In a large pot, melt butter. Add onions, garlic, and ginger and cook over medium heat until onions are softened, about 15 minutes. Add tomatoes, carrots, and water. Cover and bring to a boil. Reduce heat and simmer until vegetables are very tender about 45 minutes.
Cool. Puree in batches in a blender. If a very smooth soup is desired, strain through a sieve, pushing with the back of a spoon to include as much pulp as possible. Season to taste with salt and hot sauce. If the tomatoes are very acidic, or the carrots aren't very sweet, add sugar by the teaspoon until the soup tastes right to you.
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