Swetha's Fusion

Carrot and Tomato Soup

Monday, June 06, 2022

Heart warming, simple carrot and tomato soup. I got the recipe for this soup from my mom. Over the years I have made some small changes to it like adding the spices.

Ingredients:

5 - Tomatoes (big ones)
4 - Carrots
1 - Potato (helps give volume and to thicken the soup)
2 - Cinnamon sticks
3 - Bay leaves
1 tsp - Garlic powder or minced paste
1 tsp - Cumin powder
¼ tsp - Sugar
2 Tbsp - Butter
Lime juice - as per taste
Salt - as per taste

Method:

Peel potato skin, wash and cut into big pieces. Wash and cut tomatoes and carrots.
Cook all three vegetables adding some water. I cook them in pressure cooker.
Let it cool down. Puree the cooked vegetables in a blender to a very smooth paste. [NOTE: if the tomatoes skin is thick, the skin needs to be removed by blenching before pureeing it]
In a sauce pan, heat 1 Tbsp of butter on low flame. Once butter is melted and warm, add cinnamon sticks and bay leaves. Sauté for few seconds.
Now carefully add the vegetable puree. Add a cup of water and stir.
Add garlic powder, cumin powder, sugar and little bit of salt (more salt may be added later).
Mix all together, increase the flame to medium heat, cover and bring to boil.
Once it starts to boil reduce the heat and simmer for about 5 minutes.
Turn off the flame. And fish out the cinnamon sticks and bay leaves.
Do a taste-test, add fresh lime juice and salt as per taste.
Add rest of the butter and mix.
Serve hot with black-pepper powder and croutons ( and chess if one prefers)