Tomato and Carrot Soup is a nutritious and tasty soup which is perfect for cold winter to be served with toasted bread. It can also be a light dinner option too.
For me, Tomato and Carrot Soup is a portion of comfort food and I have ended up telling my mind that this is my dinner too. It is a satisfying meal when thick creamy soups are served with freshly baked bread.
I had this lovely experience when I visited the annual event called Zayed Festival here in Abudhabi. While I was sauntering around the stalls from different countries, I came across a stall from Uzbekistan and they were serving the traditional Uzbek cuisine.
It was a huge open-air stall with a royal-style seating arrangement. I was with my family and we ordered Uzbek Soup called Shorpa. I can never forget that crisp chilling weather, cozy ambiance with the traditional majlis style carved wooden tables and cushions, and then comes a hot soup with freshly baked bread.
The hot bread made the soup extra special and by the time we finished the soup we were almost done with the meal. My point is that nothing can be more satisfying and comforting than a warm soup with freshly baked bread.
In this post, I have shared my favorite Tomato and Carrot Soup and the top favorite being the Chicken Sweet Corn Soup, which will always be on top of my soup list.
The best thing about this soup is that it can be a light dinner if you wish not to have anything else other than this and it is very easy to make. This soup is a very good way of including carrots in your diet in case if you dislike having raw carrots.
You can check out more soup recipes here:
TOMATO CARROT SOUP
Ingredients
- 3 large ripe tomatoes
- 1 medium carrot
- 1 small onion
- 1 teaspoon chopped ginger
- 2 teaspoon chopped garlic
- 1 teaspoon red chili powder
- ½ teaspoon cumin powder
- 1 teaspoon sugar
- ½ teaspoon black pepper powder
- ¼ cup cream optional
- 1 bay leaf
- 4 cups vegetable/chicken stock or water
- ¾ th teaspoon salt
- 2 tablespoon butter
Instructions
- Heat butter in a saucepan and fry chopped ginger and garlic along with bay leaf and fry for a few seconds followed by chopped onion.
- Once the onion turns soft and pink, add chopped carrot, 1 teaspoon red chili powder, 1/2 teaspoon cumin powder, 1 teaspoon sugar, and 1/2 teaspoon black pepper powder.
- Fry for a couple of minutes and then add chopped tomatoes and salt.
- Add 1 cup of water and cook on low flame with the lid for about 10 minutes. Remove from the saucepan and cool to room temperature. Grind to a smooth puree and pour it back to the same saucepan.
- Switch on the gas and add 3 more cups of stock/water. Bring to a boil and simmer for 5 minutes.
- Finally, add cream, stir and let it cook for a minute.
- Serve hot with toasted bread sticks or croutons.
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