Sometimes a failure leads me to a success. On the other day I made Carrot Soup without butter and cream because my daughter doesn’t want to eat them. The soup was not as nice as the one with butter and cream. Then I thought that tomato flavour would make the healthy version of carrot soup taste better. Bingo! Some people don’t like Tomato Soup because its souness. Try this one. It’s mild, milky and refreshiing.


4 Servings


Carrots 1
Onion 1 large one
Olive Oil or Vegetable Oil 1 tablespoons
Tinned Tomatoes 1 (*400g tin)
Water 1/2 cup *use to rinse the tin as well
Soup Stock Cube 1 *Vegetable or Chicken
Milk 1 cup
Salt & White Pepper

  1. Slice Carrot and Onion. Heat Oil in a large sauce pan or a pot and cook Carrot and Onion over medium to low heat until onion turned transparent and softened. Do not hurry this process. Longer it takes, sweeter the soup would be.
  2. Add Tomatoes and Water, bring to the boil. Cook over low heat until vegetables are tender.
  3. Add Milk, then blend by hand blender or mixer until smooth and silky.
  4. Reheat gently. Season with Salt & White Pepper if desired.