Tomato soup with a touch of fantasy

• ½ package rice noodles 5 mm
• 1 spoon garlic, ginger and chili pastes
• 1 liter of chicken broth
• 120 g diced carrots
• 60 g diced parsley
• 50 g butter, cut into pieces
• 500 g peeled tomatoes, quartered
• 100 g onion, quartered
• 1 pinch of salt
• 1 pinch of ground black pepper

Optional:

• finely chopped parsley for decoration

1. In a pot, sauté the onion, carrots, and parsley in butter for 5 minutes. Then add the tomatoes and sauté for another 4 minutes.
2. Pour in the broth and simmer over low heat for 20 minutes.
3. Blend the soup until smooth, season to taste with salt, pepper and ginger-garlic chili paste.
4. Serve the soup with cooked rice noodles.

TiP: To give the soup a crunch, add drained bamboo shoots.