Recipe: Tomato-Carrot Soup

This is the basic recipe with no added herbs or spices. This recipe lends itself to great variation with thyme and rosemary or chili powder and cumin — you can go in many directions or just serve like this, which is still a great simple winter soup.

In 3 tablespoons butter over medium-low heat, sauté the white part of two large leeks, sliced thin, or 1/2 large sweet onion, sliced thin until beginning to soften. Then add 1/2 lb. sliced carrots and cook for five minutes longer over medium-low heat. Add one 28-ounce can of good plum tomatoes with their juices, one cup of good chicken or vegetable stock and one heaping tablespoon of tomato paste and bring to a boil. Simmer over low heat, partially covered, for 30 minutes or until carrots are soft. Let cool before pureéing in a blender (it works better than a food processor with this soup). Return to the pot and add another 3–4 cups of stock and bring back to a simmer over medium heat. Cook for another 10–15 minutes to allow flavor to develop, then season to taste with salt and lots of freshly ground pepper.