Ingredients
- tomatoes or tomato passata 250 g
- onion 30 g
- carrot 40 g
- yogurt 40 g
- oil 3 g
- water 330–350 ml
- salt, pepper
Instructions
- Sauté the onion and carrot (finely chopped) in olive oil for 3-4 minutes, until the onion becomes translucent.
- Add the tomatoes (or passata) and water. Season with salt and pepper.
- Let the soup simmer over medium heat for approximately 15 minutes, allowing the vegetables to soften completely.
- Blend everything with an immersion blender until you get a smooth consistency. Serve the warm soup, adding yogurt on top to balance the acidity of the tomatoes and achieve a creamy texture.
The central element of this soup is lycopene, an antioxidant from the carotenoid family present in tomatoes, whose concentration and bioavailability increase significantly through the cooking process and in the presence of a small amount of lipids (oil). Lycopene is intensely studied for its ability to neutralize free radicals and support vascular endothelium health. Including carrot adds a soluble fiber profile that modulates natural sugar absorption, while yogurt brings a dose of protein and calcium, contributing to a high satiety index. It's a meal that promotes a balanced metabolic pH and provides deep hydration, being extremely gentle on the digestive system in the second part of the day.
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