Tomato Carrot Soup

조리 순서

1. 
   1

   Remove the stems from 180 g of tomatoes and cut them into large pieces. Thinly slice 80 g of carrot, 50 g of potato, and 30 g of onion.

2. 
   2

   Heat 5 g of olive oil in a pot. Add the sliced onion and 3 g of minced garlic, and sauté over medium-low heat until the onion becomes translucent. Add the carrot and potato and cook for about 3 minutes.

3. 
   3

   Add the tomatoes and cook for another 3–4 minutes, until they begin to soften and release their juices.

4. 
   4

   Pour in 200 ml of water and bring to a boil. Reduce the heat to medium-low and simmer for 12–15 minutes, or until the carrot and potato are completely tender.

5. 
   5

   Transfer the mixture to a blender and blend until smooth. Pour the soup back into the pot, add 100 ml of unsweetened soy milk, and gently simmer over low heat while stirring.

6. 
   6

   Season with 1 g of salt and 0.2 g of black pepper. For a thicker consistency, simmer for an additional 2–3 minutes before serving.