Cut the chicken into bite-sized pieces. Finely chop the carrots and garlic and thinly slice the onion. Blend the tomatoes in a food processor.
Add the onions to a heat-resistant container and place the butter over the top. Wrap with cling film and microwave for 5-6 minutes.
Put the olive oil and garlic into a frying pan and cook on low heat until fragrant. Add the onions and stir-fry until caramelised.
Slide the onions to the edge of the pan and add a little more oil. Cook the chicken until it browns and stir-fry together with the carrot.
Pour in the water, consommé soup stock and canned tomatoes to the pan from Step 4 and bring to a boil. Simmer the mixture for 25-30 minutes on low heat, occasionally skimming off the scum.
Season the soup with salt, pepper and sugar. Then transfer to dishes and garnish with parsley to serve.
For Step 1, if you don't have a food processor, mash by hand.
For Step 1, you can used chopped tomatoes as they are, but blended tomatoes are best.
Story Behind this Recipe
This is a soup I made when I was making chicken curry. This soup would also taste great with some cabbage.
Step 1: It's easiest if you put the carrots in a food processor. Step 3: Don't worry if the onions don't fully caramelise. Step 5: I'm only using a small amount of canned tomatoes to allow the flavour of the vegetables to shine through. Adjust the amount to your taste. Step 5: If you reduce the sauce too much, simply add some boiling water and adjust the flavour with consommé soup stock and salt.