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Servings – 4
Ingredients
- 500 g Tomatoes
- 3 (200 g) Carrots
- 2 cloves Garlic
- 50 g Raw cashews
- 1 tbsp Apple vinegar
- 1 – 2 tbsp Olive oil
- 50 g Cream cheese
- Salt, black pepper, basil
- 2 Hard boiled eggs, grated
- 50 g Prosciutto, minced - an option
Instructions
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Peel the carrots. Cut the carrots and the tomatoes into pieces and boil them in a large saucepan, filled with 600 ml of water.Add a little olive oil, 1 tbsp vinegar, garlic and cook until the vegetables become very tender. Wait until vegetables are done or nearly done before adding some salt and spices.
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Blend the mixture with an immersion blender, until smooth and thick. Add the cream cheese, cashews and blend to obtain a homogeneous mixture. If your saucepan is with a non-stick coating, do not blend the mixture in it to prevent scratching the coat. Instead, use a glass, plastic or metal bowl.
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Serve the soup with grated eggs and minced prosciutto.
