CREAM OF CARROT SOUP

Ingredients:
Carrots – 3, medium size
Shallot – 1
Tomato – 1 small
Rice – 1 tbsp
Butter – 1 tbsp
Salt – 1 tsp
Sugar – 1 tbsp
Black pepper – ¼ tsp
Cream – 2-3 tbsp

Cooking procedure:
Peel the carrots and cut them into slices. Also slice the shallot. Cut the tomato into half. The reason to keep the tomato in big pieces is that, after the tomato gets cooked in the soup the skin will automatically separate and will be easy to remove. Wash the rice and keep aside.
Heat the butter in a pot and add the shallots. Sauté the shallots till they become translucent. Then add the carrot and stir fry on medium heat for 3-4 minutes, stirring continuously. Then add the tomato, rice and mix well. Then add salt and pepper. Add 1-2 cups of boiling water. Cover the pot and let cook till the carrots become tender. Then blend everything to form a smooth soup. Add sugar and mix well. Then add cream and let boil for a minute or two. Serve hot. I use to make this soup for my son since he was 7-8 months old. I use to make a thicker version, by adding less water.