Delicious Carrot And Tomato Soup

READY IN: 55mins
Recipe by Charishma_Ramchanda

REALLY GOOD! Just as a note, I'd like to add that for those people who suffer from uric acid problems(like my dear dad), I alter this recipe by using 2 large carrots instead of 1 and 3 small tomatoes instead of 3 medium and 1 small one. Also, I use 3 cups of water instead of 1.5. In the past few days, I have been making this soup so many times, and each time, it gets better and better and I wanted to share these ideas with all of you.

Top Review by Chrissyo

This is very good and tasty. I particularly like the flavour of the soup. It is easy to make. We will be having this soup again. Thank you for posting your recipe Char.

Ingredients Nutrition

Directions

  1. Peel the carrot and chop it into small pieces.
  2. Bring to a bowl.
  3. Drain out excess water.
  4. Put it into a mixer alongwith water, to make a paste.
  5. Likewise, make a paste of the tomatoes, alongwith water, as much as is required to make a smooth paste.
  6. Pass, both the carrot and the tomatoes mixture through a sieve and into a large saucepan.
  7. Add 1 1/2 cups of water, salt, sambar masala powder and black pepper powder.
  8. Stir well.
  9. Bring to a boil, stirring occasionally.
  10. Allow to simmer.
  11. While the soup is on simmer, prepare the seasoning.
  12. For this, heat oil in a non-stick Tefal frying pan.
  13. Add cumin seeds when the oil is hot.
  14. Allow the seeds to splutter.
  15. Once the spluttering stops, pour the oil-cumin seeds mixture into the hot soup.
  16. Add corriander leaves, stirring well.
  17. Toss in a few breadcrumbs, if desired and a storpie plate.
  18. Serve hot!

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