Tomato and carrot soup

Sharmila Dwivedi
Sharmila Dwivedi|
Last updated on Jan 19th
A filling and nutritious soup that is absolutely oil free. A great dish for winter evenings.
  • Prep Time0Minutes
  • Cooking Time25Minutes
  • Serves4people

Recipe Ingredients

  • Medium sized Tomatoes - 2
  • Baby carrots -5
  • Garlic cloves - 4
  • Ginger - 1
  • Onion - 1 medium sized sliced
  • Whole Black peppercorns - 5
  • Salt - to taste
  • Sugar - to taste
  • Water - enough to cook in

Recipe Preparation

  1. Put all the ingredients in a pressure cooker. Cook on a low heat for 5 minutes.
  2. Then remove it from the heat and let it cool.
  3. Blend this mixture in a mixer or with the help of a hand blender.
  4. Strain into a pan and boil for 5 minutes to get a good consistency. Adjust seasoning as per taste.
  5. Sprinkle black pepper powder and serve hot with bread croutons.
My Tip: I do not add any thickening agent like cornflour or maida in this. If the soup is too watery, a slice of toasted bread added when blending will help.