Heat the oil in a dutch oven over medium-high heat. Add the tomatoes, carrots, onion, 1 tsp salt, and 1/4 tsp pepper. Cook, stirring occasionally, until onions begin to soften and tomatoes begin to break down, about 12 minutes.
Stir in the garlic until fragrant then stir in the tomato paste until well combined.
Add the water to the pot and bring to a boil.
Place a lid on the pot and reduce the heat to medium-low. Simmer, stirring occasionally, until carrots are very tender, about 25 minutes.
Take off the heat and use an immersion blender, or stand blender in batches, and blend the soup until smooth.
Stir in the heavy cream and simmer the soup over low heat until heated through. Taste and season with additional salt & pepper if necessary.
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