How to make Tomato And Carrot Soup -

Tomato and carrot soup served with crispy croutons.

Sanjeev Kapoor

This recipe is from the book Khazana Of Healthy Tasty Recipes.

Main Ingredients : Tomatoes (टमाटर), Carrots (गाजर)

Cuisine : Indian

Course : Soups

advertisement

For more recipes related to Tomato And Carrot Soup checkout Tomato Egg Drop Soup, Tomato Saar, Tomato Egg Drop Soup, Tomato Melon Gazpacho . You can also find more Soups recipes like Panchavarna Rasam Lentil And Coriander Soup Hot And Sour Vegetable Soup Khurdi

Tomato And Carrot Soup

Tomato And Carrot Soup Recipe Card

Print

Hindi: tamatar
Relish a salad platter of thinly sliced tomatoes, with chunks of mozzarella, a drizzle of olive oil, sliced black olives and basil leaves. Arrange in concentric circles on a nice white plate. The word relish is just perfect here. And not just salads, for all those rich and good-looking Indian preps, the very famous onion-tomato masala is a must! Then, there are soups, beverages (call for the Bloody Mary!), snacks and even desserts made of these plump red things. Even the green ones are in use today. Must say, terrific tomatoes!

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Tomato And Carrot Soup Recipe

  • Tomatoes roughly chopped 8

  • Carrots roughly chopped 2 medium

  • Potato peeled and sliced 1 medium

  • Brown bread slices 2

  • Onion sliced 1 medium

  • Garlic crushed 4 cloves

  • Vegetable stock 2 cups

  • Bay leaf 1

  • Black peppercorns 4-6

  • Fresh mint leaves 4-6

  • Salt to taste

Method

Step 1

Toast the brown bread slices in a toaster and cut toasted slices with a sharp knife into small square pieces. Alternately you can first cut the bread slices into small pieces and then dry roast in a non-stick pan, tossing continuously, till they are crisp.

Step 2

Pressure cook tomatoes, carrots, potato, onion and garlic with one cup vegetable stock or water, bay leaf, peppercorns, mint leaves and salt. Cool the cooked mixture. Ensure the potato is thoroughly cooked.

Step 3

Remove bay leaf and then puree it to a fine consistency in a blender. Heat the pureed vegetables in a pan, add the remaining vegetable stock or water and adjust salt. Simmer for five minutes and serve with toasted brown bread croutons.

advertisement
website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.