Carrot Tomato Soup - I strongly feel, I am addicted to this deep red coloured soup. Carrot tomato soup is one of my favourite vegetable soups. So many varieties of soup can be made with vegetable such as cabbage, mushroom, sweet corn, spinach, broccoli etc. This is the soup I made when I strongly desired to have hot soup. Though the tomato is tangy, the taste is balanced by the sweetness of carrot. Hence, this soup is the mixture of tangy and sweet taste. I like it most because while sipping it hot, it gives comfort to throat and immense satisfaction to the brain.
Ingredients
1 tsp pepper powder
½ cup chopped coriander leaves
2 tbsp corn flour
Salt to taste
Grind to Paste
2 cups grated carrot, boiled
2 large tomatoes, chopped, boiled
1/6" ginger
1 small onion, chopped,
1 tsp cumin seeds / jeera
Method
- Grind the chopped coriander leaves to a smooth paste with ½ cup cold water. Add the corn flour to the coriander paste, mix until combined and set aside.
- Heat 1 ½ glasses of water in a deep vessel. Put all the ingredients mentioned under grind to paste, and cook until veggies are cooked to soft.
- Add some cold water, cool it and grind it to a smooth paste, using some water. Then strain it and keep the strained veggie mixture on high flame and bring it to boil to make the soup.
- Add corn-coriander paste, pepper powder and salt to the boiling soup. Bring it to boil, stirring continuously. Further, simmer the soup for 2 minutes on low flame. Serve hot.
