Winter Carrot and Roasted Tomato Soup
Winter Carrot and Roasted Tomato Soup is a warm, comforting blend of sweet carrots and smoky roasted tomatoes, simmered with herbs and spices for a rich, velvety texture. This hearty soup is perfect for chilly days, offering a balance of natural sweetness and tangy depth. It’s nutritious, flavorful, and makes an excellent starter or light meal during the winter season.
Ingredients
- Olive oil – 4 tbl spn
- Red carrots diced – 2 cups
- Leeks chopped – 1 cup
- Basil leaves – 2 sprigs
- Pepper powder – to taste
- Garlic cloves – 5 no
- Tomatoes -10 nos
- Celery chopped – 1/2 cup
- Salt – to taste
- Water or stock – 6 cups
Instructions
- Cut the tomato in halves. Place the tomatoes, garlic, carrots in a baking tray. Drizzle 2 tbl spn of olive oil and bake for 20 minutes at 180c.Separately place a pot on fire. Add remaining 2 tbl spn of olive oil and saute leeks and celery for 3 mins. Now remove the tray from the oven and the contents to the pan. Add 6 cups of water or stock. Cook for 15 minutes. Strain and puree all the contents. Put back the puree and give it a quick boil. Add bail leaves and check for seasoning. Serve hot with crispy bread.
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