4 medium carrots, peeled and sliced thickly
1 medium onion, cut into four pieces
1 clove of garlic, minced
1 stalk of celery (optional)
1 large ripe tomato, cut into chunks
1 large sprig of parsley
Salt and black pepper to taste
2 3/4 cups of water
1 tablespoon of chopped fresh parsley
4 medium carrots, peeled and sliced thickly
1 medium onion, cut into four pieces
1 clove of garlic, minced
1 stalk of celery (optional)
1 large ripe tomato, cut into chunks
1 large sprig of parsley
Salt and black pepper to taste
2 3/4 cups of water
1 tablespoon of chopped fresh parsley
Combine all ingredients in a blender except for the chopped parsley
Tamp and microwave on high for 20 minutes
Remove from microwave, remove celery stalk and sprig of parsley and blend soup until smooth
Pour into a bowl and sprinkle with parsley
Serve hot
60 calories per serving.
