1. After the main ingredients are cleaned, peeled and cut into fine dices for use. Potatoes are first cooked in a microwave oven until they are 7 mature. The soup is easier to cook, saving time
2. Pour a little olive oil in the pot, stir-fry the onions and carrots until soft and fragrant
3. Pour in tomatoes and continue to stir-fry until soft
4. Pour in potatoes, add appropriate amount of water and the French fragrant section to boil
5. Add tomato paste and stir
6. Finally, add salt to taste, sprinkle a little black pepper and French bay leaves, and you are ready to eat
Tips:In addition to a large amount of carotene, carrots also contain vitamin C decomposition enzymes, while tomatoes contain vitamin C, so carrots should not be eaten raw with tomatoes and other vegetables, otherwise it will reduce the nutritional value of peppers. However, the vitamin C decomposition enzyme is not heat resistant and can be destroyed at 50°C, so you don't have to worry about it after you stir-fry the carrots until they are cooked.
