Carrot and tomato soup recipe | Tomato carrot soup recipe
Carrot and tomato soup recipe, quick and easy to make delicious and healthy soup!
Servings: 3
Calories: 234kcal
Ingredients
- 2 large tomatoes roughly chopped
- 1 carrot peeled and roughly chopped
- 1 onion roughly chopped
- Salt
- Pepper powder
- 2 teaspoons butter or olive oil
Instructions
- Heat a small pressure cooker. Add 2 teaspoons butter or olive oil. Add roughly chopped onions and saute well till they turn soft.
- Now add just 3/4 cup water and bring to a boil. Close the pressure cooker and pressure cook for 3-4 whistles.
- Strain the boiled vegetables and reserve the stock. Allow the cooked vegetables to cool for a while and then blend to a smooth puree. (If using hand blender you do not have to tarin, just puree the entire contents using hand blender)
- Return the pureed vegetables along with reserved stock to the pressure cooker. Add more water if needed, Simmer for 5-7 minutes. Season with salt and pepper. Do not boil the soup, just simmer. Serve carrot and tomato soup hot with any toast or croutons.
Notes
1. You can peel the tomato skin after boiling if you wish, I did not peel the skin.
2. Adding butter enhances the flavor, but vegans can use olive oil.
3. If you wish you can add freshly ground cumin powder along with pepper powder.
2. Adding butter enhances the flavor, but vegans can use olive oil.
3. If you wish you can add freshly ground cumin powder along with pepper powder.
Nutrition
Calories: 234kcal