TOMATO CARROT SOUP
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.
Servings 4
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.