'15 ml' of olive oil - 1 soup spoon
One large onion, finely chopped - 170 g
Two large carrots, peeled and grated - 300 g
1 kg of tomatoes, peel and seeds removed, coarsely chopped
240 ml of chicken broth
A pinch of cumin
Salt and black pepper to taste
2 small cups of natural yogurt
2 soup spoons of lemon juice
One soup spoon of chopped parsley
One soup spoon of chopped marjoram
Some drops of hot sauce
To garnish: 1 tablespoon of yogurt, 1 sprig of parsley or marjoram
'15 ml' of olive oil - 1 soup spoon
One large onion, finely chopped - 170 g
Two large carrots, peeled and grated - 300 g
1 kg of tomatoes, peel and seeds removed, coarsely chopped
240 ml of chicken broth
A pinch of cumin
Salt and black pepper to taste
2 small cups of natural yogurt
2 soup spoons of lemon juice
One soup spoon of chopped parsley
One soup spoon of chopped marjoram
Some drops of hot sauce
To garnish: 1 tablespoon of yogurt, 1 sprig of parsley or marjoram
Arrange a non-stick pan over medium heat and add the olive oil
Fry the onion and carrots until they are tender but not browned
Add the tomatoes, broth, cumin, salt, and pepper
Bring to a simmer
Cover and cook for 25 minutes over low heat, or until everything is soft
Let it cool, then blend in a blender or food processor with the yogurt, lemon juice, parsley, and marjoram
Taste and adjust seasoning as needed
Pour into a container and refrigerate for several hours or overnight
Check seasoning before serving
Serves 6.
