4 medium carrots, cut into large chunks
1 medium onion, cut into four pieces
1 clove of garlic, minced
1 celery stalk (optional)
1 ripe tomato, cut into wedges
1 large sprig of parsley
Salt and black pepper to taste
2 3/4 cups of water
1 tablespoon of chopped parsley
4 medium carrots, cut into large chunks
1 medium onion, cut into four pieces
1 clove of garlic, minced
1 celery stalk (optional)
1 ripe tomato, cut into wedges
1 large sprig of parsley
Salt and black pepper to taste
2 3/4 cups of water
1 tablespoon of chopped parsley
Combine all the ingredients in a refrigerator, except for the chopped parsley
Cover and microwave on high for 20 minutes
Remove from the microwave, remove the celery stalk and sprig of parsley, and blend the soup in a blender
Transfer to a tureen and sprinkle with parsley.
