Ingredients:
1 1/2 cups chopped carrots
1/2 cup vegetables, like celery, tomatoes ( chopped)
3 cups vegetable stock ( low fat)
2 tablespoons tomato sauce
1 tablespoon chili sauce
4 cups water
1 tablespoon chopped green onions ( for garnish)
salt
Directions:
Stew the vegetables in vegetable stock until they are well cooked and almost all the liquid is gone.
Puree them to make a thick paste.
Now add the sauces and water and reheat until you get the desired consistency for the soup.
Add salt and check for taste.
Garnish with green onions and serve hot.
Servings: 6
Time preparation: 10 min.
Time total: 40 min.