Carrot And Tomato Soup

Carrot And Tomato Soup

This vegan Tomato Carrot Soup offers a blend of sweetness and tanginess, crafted from ripe tomatoes and crisp carrots. Enjoy it as a light, nutritious meal, a wholesome snack, or pair it with sandwiches or pasta for a satisfying dining experience.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Starters
Cuisine Indian
Servings 4
Calories 237 kcal

Ingredients
  

  • 1 big Carrot (sliced)
  • 3 med-big Tomato (sliced)
  • 1 small-medium Onion (sliced)
  • 1/2 tsp Chopped Garlic
  • 1 Cardamom
  • 1/2 tsp Whole black pepper
  • 3 cups Water
  • 4 Small onion / Pearl onion (sliced)
  • 1 tsp Ghee
  • 1/2 tbsp Chopped Coriander Leaves
  • Oil (I used olive oil)
  • Salt

Instructions
 

  • Heat oil in a pressure cooker and add chopped garlic, sliced onion, tomato, carrot, black pepper, cardamom seeds and salt. Cook for 3-4 mins and add water. Bring it to a boil and close the pressure cooker.
  • Cook on high flame for 4 whistles. Switch off the gas and keep the cooker closed till the pressure drops, around 10-15 mins.
  • Separate the cooked veggies and the stock. Let the veggies cool to room temp. Grind the cooled veggies along with 1/2 cup of stock to a smooth paste.
  • Mix the ground veggies and the remaining stock in a deep vessel. Bring it to a boil and reduce the flame to lowest and cook till it becomes slightly thick, around 8-10 mins. Do a taste test and add more salt and pepper if you require.
  • You can also adjust the consistency of the soup by adding more hot water for a thinner consistency or cooking a bit longer for a thicker version.
  • Heat ghee in a pan and add the sliced small onion. Fry till it turns golden brown. Crush the fried onion and add it to the soup along with chopped coriander leaves.
  • Serve hot.

Notes

  1. For a creamier version of the soup, you can add some hot milk in the end. The soup keeps well in the fridge for 2-3 days.
  2. Do a taste test of your tomato before adding and adjust the qty accordingly to get your preferred level of tanginess.

Nutrition

Calories: 237kcalCarbohydrates: 18gProtein: 3gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gSodium: 65mgPotassium: 612mgFiber: 5gSugar: 9gVitamin A: 11243IUVitamin C: 26mgCalcium: 73mgIron: 1mg
Keyword Carrot And Tomato Soup
Tried this recipe?Let us know how it was!
Article Categories:
Kerala Recipes

Comments are closed.