Tomato Carrot Soup

This one is classic taste plus health combine. While the tomato soup is common and I have grown up with different versions of this soup which is enjoyed by both vegetarians and non-vegetarians universally. I was reminded of this soup at dinner at a friend’s place in Kolkata last winter. Our dear friend’s wife had made the perfect Tomato carrot soup. One tip I would recommend. I normally boil the tomato and carrots in the pressure cooker for a longer period of time sometimes more than the standard five to six whistles. Once blended, the addition time in the pressure cooker pre-empts the need for sieving thereby enhancing taste while preserving the nutritional value of the ingredients. I would recommend serving this soup with warm dinner rolls or soup sticks. . Happy fooding around with the Tomato carrot Soup!


Tomato Carrot Soup


A healthy start



  • 45 Tomatoes, diced
  • 1 big Carrot, diced
  • 3 pods Garlic, chopped
  • 1 medium Onion, chopped
  • 25 gms Butter
  • 1 tsp vegetable Oil
  • 5 cups of water
  • Salt and Pepper to taste


  1. To a wok add half of the butter along with 1 tsp of vegetable so that the butter doesn’t burn.
  2. Now saute the chopped onions along with the garlic for 2 mins or so, till the onions are translucent in colour and the garlic is aromatic. Add the diced carrots and saute for a couple of mins more, before finally adding the diced tomato, water and salt.
  3. Transfer to a Pressure Cooker and cook for 5 – 6 whistle. Cool and churn in the blender. Sieve the mix you feel it’s lumpy.
  4. Put it back on medium flame. Add remaining butter. Season with pepper and more salt if required. Serve hot.

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