Carrot tomato soup recipe - I strongly feel that I am addicted to this deep red coloured soup. Carrot tomato soup is one of my favorite 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.
1 tsp pepper powder
2 tbsp corn flour
Salt to taste
Grind to paste
½ cup chopped coriander leaves
½ cup water
Grind to paste veggies
2 cups grated carrot, boiled
2 large tomatoes, chopped, boiled
1 small onion, chopped,
1 tsp cumin seeds / jeera
Carrot tomato soup recipe
Heat 1 ½ glasses of water in a deep vessel. Put all the ingredients mentioned under grind to paste veggies and cook until veggies are cooked to soft. Add some cold water and cool it.
Grind it to a smooth paste. Then strain with a strainer.
Place the strained veggie mixture on a high flame and bring it to boil to make the soup.
Take 2 tbsp of corn flour in a bowl.
While boiling add the above prepared corn - coriander leaves paste and bring it to boil. Add the salt and simmer on low flame for 2 minutes.
Serve the carrot tomato soup hot.