Tomato Carrot Soup with Garlic Bread

For the tomato-carrot soup, finely chop onions, clean carrots and cut into thin slices. Sauté onions in olive oil until translucent.

Sauté the carrots briefly. Add Noilly Prat and let the alcohol boil away. Pour in strained tomatoes and soup, sprinkle in dried basil and simmer for 10 minutes.

Meanwhile, toast the 4 slices of bread. Heat the olive oil in a pan, squeeze the garlic with a garlic press and fry briefly.

Put the toasted bread slices into the hot garlic oil, turn them and take them out again. Stir Soy Cuisine into the finished soup, season to taste and serve with the garlic bread.

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