Creamy Carrot & Tomato Autumn Soup

Quick and hot. These are the two qualities of meals that I prepare and eat in the autumn-winter season. I especially pay attention to a higher temperature of the meals I have for supper. That’s why I often make creamy soups. They’re not heavy on our stomach, they are easily digested, and warm you up nicely when you’re back home. You can prepare them in no time at all and the various different spices you use make every soup taste totally different. Why don’t you check out my recipe for a creamy tomato and carrot soup.

Preparation:

I blanched the tomatoes in hot water. I cleaned and peeled the other vegetables and diced them. Then I heated the clarified butter in a pot, added the onion, finely chopped garlic and fried. I stirred in the diced vegetables, poured in some water, added the spices and cooked until tender. I blended the soup until it was creamy and decorated it with fresh basil leaves.