Carrot tomato soup recipe - Gajar tomato soup recipe

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.

Carrot Tomato Soup Recipe

Prep time : 10 mins 

Cook time : 20 mins

Total time : 30 mins

Recipe type : Soup

Cuisine : World

Yield : Serves 4

Author : Vidya Chandrahas

Ingredients

• 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

Method

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. 
2. Add some cold water and cool it.
3. Grind it to a smooth paste. Then strain with a strainer.
4. Place the strained veggie mixture on a high flame and bring it to boil to make the soup.
5. Take 2 tbsp of corn flour in a bowl.
6. Grind the chopped coriander leaves to a smooth paste with  ½ cup of cold water. 
7. Add the corn flour to the coriander paste, add the pepper powder, mix until combine and set aside.
8. While boiling add the above prepared corn - coriander leaves paste and bring it to boil. 
9. Add the salt and simmer on low flame for 2 minutes. 
10. Serve the carrot tomato soup  hot.

Carrot Tomato Soup Recipe

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.

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

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

4.  Take 2 tbsp of corn flour in a bowl.

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.

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. 

7.  Serve the carrot tomato soup  hot.