Tomato and Carrot Soup with Onions and Balsamic Vinegar
Peel onions, garlic and carrots and cut into small cubes. Heat oil in a pan and saute vegetables for about 1-2 minutes or unitl translucent. Rinse and dry tomatoes, remove stems and dice. Add tomato paste to vegetables and saute breifly. Add tomatoes and broth and simmer for about 20 minutes, stirring occasionally. Puree and strain through a sieve. Heat through. Depending on desired consistency, add more broth or simmer down. Add cream and season with sugar, vinegar, salt and cayenne pepper.
Pour into bowls and garnish with basil leaves. Serve.