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!Print
A healthy start
- 4 – 5 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
- To a wok add half of the butter along with 1 tsp of vegetable so that the butter doesn’t burn.
- 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.
- 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.
- Put it back on medium flame. Add remaining butter. Season with pepper and more salt if required. Serve hot.