Bright orange and full of flavor this light soup would make a wonderful first course to an elegant meal. Serve it with a dollop of sour cream and a sprig of fresh thyme for added presentation.
1 tablespoon vegetable oil
4 large carrots, peeled and grated
1 medium onion, chopped
4 cups vegetable broth
1 (6-ounce) can tomato paste
1 tablespoon soy sauce
1/2 teaspoon dried thyme
1/4 teaspoon ground cumin
1/4 teaspoon ground black pepper
In a medium stockpot, heat oil; stir in carrot and onion. Sauté until tender, about 5 minutes.
Add broth, tomato paste, soy sauce, thyme, cumin and pepper. Bring to a boil, reduce heat to medium, and simmer for about 5 minutes. Serve warm or refrigerate until chilled through.
Makes 6 servings.