How to make Tomato And Carrot Soup -
Tomato and carrot soup served with crispy croutons.
This recipe is from the book Khazana Of Healthy Tasty Recipes.
Main Ingredients : Tomatoes (टमाटर), Carrots (गाजर)
Cuisine : Indian
Course : Soups
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 Mushroom And Almond Soup Chilled Cucumber & Buttermilk Soup Chicken Coconut Rasam Tortilla Soup
Tomato And Carrot Soup Recipe Card
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.
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