Name: Sopa de Tomate y Zanahoria Asada (Andalucía)
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Spanish (Andalusian)
Ingredients: 900 g Ripe tomatoes, halved; 450 g Carrots, peeled and cut into 2–3 cm pieces; 200 g Yellow onion, sliced; 4 each Garlic cloves, smashed (unpeeled is fine); 45 ml Extra-virgin olive oil; 2 tsp Smoked paprika (pimentón dulce); 0.5 tsp Ground cumin; 1 each Bay leaf; 750 ml Vegetable or chicken stock (or water); 15 ml Sherry vinegar (vinagre de Jerez); 1.25 tsp Salt; 0.5 tsp Black pepper; 60 g Day-old bread, torn (optional, for thicker texture); 25 g Toasted almonds, chopped (optional garnish); 10 g Fresh parsley, chopped (optional garnish)

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Sopa de Tomate y Zanahoria Asada (Andalucía) | Chop-Chop

Ingredients

Preparation

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Ingredients

Preparation

Method

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