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Print this Recipe    Tomato Carrot

Chilled Tomato Carrot Soup

2 tb butter or margarine
1 lb carrots, peeled and thinly sliced
1 c chopped onion
1 clove garlic minced
8 medium fresh tomatoes (about 2 lbs) peeled and chopped
1 can broth
1/2 tsp each basil and thyme, crushed
1/2 tsp salt
1/8 tsp each, pepper and nutmeg
1 cup milk
Chopped parsley

In large saucepan, melt butter. Add carrots, onion and garlic; cook
five minutes. Add seven of the tomatoes, chicken broth, basil,
thyme, salt, pepper and nutmeg. Bring to a boil. Reduce heat, cover
and simmer 30 minutes or until vegetables are tender. In electric
blender or food processor fitted with metal blade, puree thoroughly
in batches. Pour into large bowl and stir in milk. (For freezing
do not put in milk until you thaw it out). Chill thoroughly, Stir
in remaining chopped tomato. Sprinkle with parsley. Makes six
servings.

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