Carrot And Tomato Smoothie Food

CARROT & TOMATO SOUP

Carrot & tomato soup image

A creamy vegetable soup flavoured with bay and natural sweetness from the carrots

Provided by Sarah Cook

Categories Main course

Time 1h30m

Yield Serves 8 generously

Number Of Ingredients 12

Ingredients

3 tbsp olive oil
2 onions , chopped
2 celery sticks, chopped
1 ¼kg carrot , sliced
250g floury potato , diced
5 bay leaves (fresh or dried)
500g carton passata
750g cherry tomato
2 vegetable stock cubes
1 tbsp sugar (caster or granulated)
1 tbsp red wine vinegar
250ml whole milk

Steps:

Put the oil, onions and celery in your largest saucepan and cook gently until softened. Add the carrots and potatoes for a few mins, then add all the remaining ingredients, apart from the milk, with 1 litre water. Bring to a simmer. Cover and simmer for 30 mins, then uncover and simmer for 20-30 mins.
Fish out the bay leaves and whizz the soup with a hand blender. Add the milk and as much water as you need. Season to taste, warm through and serve with the Cheesy hot cross buns (see 'goes well with'). Can be made and chilled up to 2 days ahead - or freeze for 1 month, then reheat gently.

Nutrition Facts : Calories 175 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 18 grams sugar, Fiber 8 grams fiber, Protein 5 grams protein, Sodium 1 milligram of sodium

CREAMY CARROT & TOMATO SOUP

Creamy Carrot & Tomato Soup image

I often double this recipe and freeze half so we can enjoy a taste of summer during the cold winter months. If I do freeze it, I omit the yogurt and stir it in after the soup's reheated. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
3 garlic cloves, minced
3 cups peeled and shredded carrots (4 to 5 medium carrots)
2 cups reduced-sodium chicken broth
1/3 cup minced fresh basil
3 tablespoons minced fresh parsley
3 cups reduced-sodium tomato juice
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup plain Greek yogurt
Additional plain Greek yogurt, optional
Additional torn fresh basil, optional

Steps:

In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in carrots, chicken broth, basil and parsley. Bring to a boil. Reduce heat; simmer, covered, until carrots are tender, 10-12 minutes. Stir in tomato juice. Pulse mixture in a blender until smooth., In another large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in tomato mixture, salt and pepper., Bring to a boil, stirring constantly; cook and stir until slightly thickened, 5-7 minutes. Remove from heat; stir in yogurt until blended. If desired, top with additional yogurt and basil., Freeze option: Before stirring in yogurt, cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally; add broth or water if necessary. Stir in 1/2 cup Greek yogurt and, if desired, add toppings before serving.

Nutrition Facts : Calories 225 calories, Fat 12g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 683mg sodium, Carbohydrate 25g carbohydrate (14g sugars, Fiber 5g fiber), Protein 5g protein.

CARROT AND TOMATO SMOOTHIE

Carrot and Tomato Smoothie image

Make and share this Carrot and Tomato Smoothie recipe from Food.com.

Provided by Charishma_Ramchanda

Categories Smoothies

Time 30m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

4 medium sized carrots, cut into 1 inch cubes
6 medium sized tomatoes, quartered
salt
1 stalk celery, chopped into 1/2 inch pieces
1 teaspoon black pepper (freshly grounded)
ice cube, as required
2 tablespoons fresh lemon juice

Steps:

Freeze the chopped tomatoes and carrots for 30 minutes.
Put the frozen tomato cubes in a blender or in a smoothie maker and blend.
Toss in the frozen carrot cubes and blend again.
Add celery pieces, salt and pepper and blend.
Add ice cubes and lemon juice and blend again.
Pour juice into a long stemmed glass and serve chilled.
Enjoy!

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