Creamy Tomato-Carrot Soup with Poached Egg and Oat Toast

1.In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

2.Add the minced garlic and diced carrots to the pot, cooking for another 3-4 minutes until the carrots start to soften.

3.Stir in the chopped tomatoes and cook for an additional 5 minutes, allowing the tomatoes to break down slightly.

4.Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes until the carrots are tender.

5.Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy. Return to the pot.

6.Stir in the whole milk and season with salt and black pepper to taste. Keep the soup warm over low heat while you prepare the poached eggs and toast.

7.In a saucepan, bring water to a gentle simmer. Crack each egg into a small bowl and gently slide them into the simmering water. Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks remain runny. Remove with a slotted spoon and set aside.

8.While the eggs are poaching, toast the oat bread slices until golden brown and crispy. Cut into soldiers for dipping.

9.To serve, ladle the creamy tomato-carrot soup into bowls. Carefully place a poached egg in the center of each bowl and garnish with fresh basil leaves. Serve with oat toast soldiers on the side.