1. Start by preparing the ingredients. Peel and chop the carrots, dice the tomatoes, finely chop the onion, mince the garlic, and slice the celery.
2. In a large pot, heat some olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant.
3. Add the beef to the pot and cook until it browns on all sides. Make sure to break it up into smaller pieces as it cooks.
4. Once the beef is browned, add the chopped carrots, diced tomatoes, and sliced celery to the pot. Stir everything together and let it cook for a few minutes.
5. Pour in the beef broth and add the bay leaves and thyme. Season with salt and pepper to taste. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 30 minutes.
6. While the soup is simmering, prepare any desired side dishes or garnishes.
7. After 30 minutes, remove the bay leaves from the soup. Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
8. Return the soup to the pot and add a spoonful of mustard. Stir well to incorporate the mustard into the soup.
9. Taste the soup and adjust the seasoning if needed. If the soup is too thick, you can add more beef broth or water to achieve the desired consistency.
10. Serve the Carrot Tomato Beef Soup hot, garnished with a sprinkle of fresh thyme leaves or a drizzle of olive oil.
| Calories | Nutrients |
|---|---|
| Carrots | 52 |
| Tomatoes | 22 |
| Beef | 250 |
| Onion | 40 |
| Mustard | 5 |
| Garlic | 4 |
| Celery | 6 |
| Bay leaves | 2 |
| Thyme | 1 |
| Beef broth | 20 |
| Salt | - |
| Pepper | - |
| Olive oil | 119 |
| Total | 521 |
