Ingredients:
2 large onions, diced
Oil, for frying
1 14-ounce can crushed or diced tomatoes
1 tbsp. parsley, finely chopped
2 carrots, diced
3 celery stalks, diced
1-1/2 tsp. turmeric
1 tsp. pepper
1 tsp. paprika
Salt, to taste
1 tbsp. vegetable soup powder
Method:
In a large heavy pot, heat the oil, when hot, add and stir onions, stir until golden brown.
Add tomatoes, parsley, and spices. Stir until liquid has disappeared and then add vegetables and stir for 1 to 2 minutes. Add enough water to cover the vegetables and a little more if you want it thinner.
Boil. Then simmer until carrots are soft and ready to serve.
