Delicious Carrot And Tomato Soup

Total Time
55mins
Prep 30 mins
Cook 25 mins

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.

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!

Reviews

(1)
Most Helpful

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.

Chrissyo January 04, 2004

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