How to make
In a saucepan with heated oil, stew the finely chopped onions and peeled and diced carrots.
When they aquire a golden color, add the grated tomatoes and stir. Stew on low heat for 15 minutes. Season with as much salt as you desire and add 6 cups of water.
When the water boils, add the rice. Cook until the rice is cooked through.
The tomato soup is thickened with a beaten egg yolk and it is ready. If desired, it can be served with finely chopped parsley.
