Tomato Carrot Soup

In the middle of winter when the tomatoes are pale and tasteless, this soup is still full of flavor thanks to juicy, canned tomatoes. If you like, stir a small handful of chopped fresh basil or snipped chives into the soup at serving time. 

Tomato Carrot Soup


Quantity Ingredients
1 tbsp olive oil
6 green onions, thinly sliced, white part only (1 cup)
1 large clove garlic, minced
3 cups canned tomatoes, coarsely chopped with their juice
1 cup carrot juice
3/4 tsp salt
1/2 tsp ground cumin
1/4 tsp ground ginger
1/4 tsp freshly ground black pepper
1/2 cup evaporated skim milk


1. In medium saucepan, heat oil over low heat. Add green onions and garlic and cook, stirring occasionally, until softened, about 3 minutes. 2. Add tomatoes and their juice; cook for 5 minutes, stirring occasionally until lightly thickened. 3. Stir in carrot juice, salt, cumin, ginger and pepper. Simmer, uncovered, for 5 minutes or until flavors have blended. 4. Stir in evaporated milk and cook just until heated through about 1 minute longer; do not boil.