The Soul Curry

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Beverages easy ovo vegetarian vegetarian

Tomato Carrot Soup

The color tells it all , doesn’t it?  There’s definitely something in this soup , apart from tomatoes, right?

Don’t worry it isn’t food color. The coloring agent used is beetroot, the best edible red color you can get! The soup is a delicate mix of tomatoes, carrots n yes ….beetroot with a simple seasoning . The soup brings out the basic flavors of the veggies , and makes it one of the best comfort foods !

I bet , a lot of us ( me included ), don’t have a definite liking for beetroot. This tomato soup recipe is a great way to get the goodness of this veggie , without its overpowering taste!

I am a more of a tomato shorba person , than a tomato soup person . Mainly because of the spicy hot burst of flavor you get with the very first sip. This recipe is inspired by the shorba recipe , but without the tempering!

It’s an awesome recipe , perfect for a lazy , rainy day, or for whenever you want to sit back  and relax. So here you go ! enjoy !

TOMATO CARROT SOUP RECIPE

Print Recipe
Tomato Carrot Soup
Course soups stews
Cuisine indian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 4 - 5 tomatoes , cut in halves
  • 1 1 inchs carrot , medium-sized, cut into pieces
  • xbd beetroot , cut into cubes
  • 2 cups water of , plus additional to adjust the consistency
  • 1 clove garlic of
  • to taste Salt
  • 1 tsp sugar
  • 1 tsp black pepper freshly ground
For garnishing
  • coriander Finely chopped
  • / Butter fresh cream (optional )
Course soups stews
Cuisine indian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 4 - 5 tomatoes , cut in halves
  • 1 1 inchs carrot , medium-sized, cut into pieces
  • xbd beetroot , cut into cubes
  • 2 cups water of , plus additional to adjust the consistency
  • 1 clove garlic of
  • to taste Salt
  • 1 tsp sugar
  • 1 tsp black pepper freshly ground
For garnishing
  • coriander Finely chopped
  • / Butter fresh cream (optional )
Instructions
  1. Take all the veggies in a bowl and pressure cook them with water.
  2. Let the veggie mixture cool. Then grind it in a mixer into a thick paste.
  3. Strain it through a strainer to remove fiber , and get a smooth soup.
  4. Add sugar, salt and pepper . Boil for 5-10 mins on low flame.
  5. Add butter/fresh cream and chopped coriander leaves to garnish. Serve hot!
Recipe Notes

TIPS

  • You can adjust the consistency of the soup by adding a little water to make it thinner OR by boiling the soup a little more to make it thicker.
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