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Carrot Salad With Tomato Soup

Blend sugar vinegar salad oil tomato soup salt pepper and dill weed in blender. Cups - 8 servings.


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Carrots or chopped green onion condensed tomato soup garlic powder onion powder dry mustard and black pepper red wine vinegar red onion sliced about 14 cup yellow pepper cut in 1 pieces about 34 cup sugar thawed frozen carrots vegetable oil.

Carrot salad with tomato soup. Add the two tins of tomatoes and the stock. Bring these to boil for 6 minutes and then set aside to cool. Boil soup sugar vinegar salad oil Worcestershire sauce mustard celery seed salt and pepper for 15 minutes or until sauce thickens.

Puree the soup either with a stick blender straight into the. Ingredients 5 cups steamed carrots drained I used a pressure cooker 3 minutes on high with one cup of water 1 medium white onion thinly sliced 1 small green yellow or red pepper chopped into bite size pieces. After 10 minutes add about 14 tsp baking soda to reduce acidity.

Can be refrigerated for several days. Soups are one of the most healthy alternatives to snack on when you are trying to follow a diet of even otherwise and to top that they are super easy to make. Make layers of carrots with onion green pepper.

Allow it to boil for 10 minutes. Cut the tomatoes carrots garlic chillies and red onion into pieces and grind them to a paste in the mixer-grinder. Cook until the carrots are soft 10 minutes in the pressure cooker about 20 minutes without.

20 min 10 ingredients. Season with a tsp salt and a few grinds of pepper you can adjust later if required. Peel the carrots and place into salted water in.

In large bowl combine soup sugar vinegar mustard salad oil and Worcestershire sauce. Pour sauce over each layer and chill for several hours. Pour tomato soup sugar salad oil vinegar mustard and pepper into a saucepan.

Pour the paste into a deep vessel pot or pan with 750 ml water 1 tablespoon salt and 1 teaspoon turmeric powder.


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