1 (6 ounce) can tomato paste
1 large carrot, grated
6 medium tomatoes
6 medium carrots, grated
1(10 ounce) can diced green chilies, drained
6 stalks celery, finely chopped
1/2 cup sliced fresh mushrooms
1/2 cup chopped fresh parsley
1 teaspoon paprika
1/2 cup water
In a large bowl, blend tomato paste, carrot, tomatoes, carrots, chilies, celery, mushrooms, parsley and paprika. Mix thoroughly.
Heat a medium saucepan over medium heat. Stir in water but do not boil. Slowly pour tomato mixture into pan; stir constantly.
Empty carrot mixture into tomato mixture and stir gently to coat. Serve immediately.
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