Ingredients:
4 Tomatoes chopped
2 tbsp chopped onion
2 tbsp tomato sauce
1/2 inch of ginger chopped
2 cloves of garlic crushed
2 Bay leaves
1/4 cup of mint leaves
1/4 cup chopped carrots(I used frozen)
1/4 cup peas(I used frozen)
2 tbsp olive oil
1 cup water or veggie broth
1 cup 2% fat milk (or use cream instead)
1 tbsp butter
1 tsp olive oil
salt
pepper
Method:
1. Sprinkle salt, pepper(generously) and olive oil on the chopped onions,tomatoes and crushed garlic, roast it at 450 degrees for 15 minutes in the oven.
2. In a pan add butter and saute the ginger, followed by bay leaves, mint, carrot, peas and tomato paste.
3. Add water and cook the veggies for 10 mins
4. Once the veggies are cooked through add the roasted veggies and cook for 5 mins
5. Take off the heat and blend until smooth
6. Put the soup back in the pot, add milk and boil it one last time.
Serve hot with croutons or wheat thins!
