Tomato Carrot Soup

This orangish red hot steaming soup is a welcome lunch and slimming if you use only a touch of grated parmesan to garnish. Cooler weather now lends to bringing back these body and soul warming meals.








Serves about 5 to 6

Ingredients:

3 tablespoons olive oil
1 red onion, peeled and quartered
1, 400g tin chopped tomatoes
5 carrots, peeled and cut into large chunks
1 teaspoon salt
1/2 teaspoon black pepper
1 heaping teaspoon dried oregano
1/2 teaspoon turmeric
1 1/2 litres/1 1/2 quarts, water
2-3 vegetable bullion cubes

Put all the ingredients into a large pot. Bring to the boil over medium heat and simmer, covered for 30 minutes or until the carrots are tender. Turn off heat. With a hand blender, puree. Serve in bowls garnished with a teaspoon of coarsely grated parmesan.