April 20, 2014

Carrot tomato soup recipe - How to make gajar tomato soup

Carrot tomato soup in serving bowl
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.

Prep  time : 10 mins
Cook time : 20 mins
Yield : serves 3-4


  • 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
  • 1/6" ginger
  • 1 small onion, chopped,
  • 1 tsp cumin seeds / jeera


1.  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.
boiled veggies to make carrot tomato soup

2.  Grind it to a smooth paste. Then strain with a strainer.
strained veggie paste

3.  Place the strained veggie mixture on a high flame and bring it to boil to make the soup.
veggie mixture to make carrot tomato soup

4.  Take 2 tbsp of corn flour in a bowl.
corn flour
5.  Grind the chopped coriander leaves to a smooth paste with  ½ cup of cold water. Add the corn flour to the coriander paste, add the pepper powder, mix until combined and set aside.
coriadner corn flour paste
6.  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. 
boiling soup
7.  Serve the carrot tomato soup  hot.
carrot tomato soup in serving bowl


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