Pin A healthy quick carrot soup that is our family favorite especially kids. This soup has a slight sweetness from carrots and tanginesss from tomatoes with a perfect balance of seasoning. This is one of the quickest soup recipes I make often atleast twice a month. I sneak in more veggies like cabbage, beans in this and kids have it without any fuss. I always end up making this soup in large pot as per demand from the kids. We usually have this soup for dinner along with homemade whole wheat breadsticks. Few years back soup was not one of the dish relished at home, we have it very rarely. But this soup was a gamechanger for all of us. During lockdown one noon when I was so bored made breadsticks to surprise the sleeping kids. When the breadsticks was baking had enough time to make soup also. So that was the first time we had soup for dinner and it was so filling and I was so happy to see both enjoying it. Hubby who is not fond of soups also loved it. So hence this carrot tomato soup became our family favorite and regular at home. I used to send pics to friends and cousins of this soup and they were so urged to try it. In addition when guest arrived last month I made a spread which included this soup and surprisingly it received much attention than I expected. So they also asked me for the recipe. However I tried to convince them by sharing the recipe they wanted me to post it with video and stepwise pictures. It is a long pending post and am sure they will be very happy to see it. This soup comes out very creamy and rich inspite of no added ingredients. I just drizzled malai(aadai from milk) on top and served it with butter. You can skip it too but still tastes delicious.
Variations
I have added just onion, tomatoes and carrot for this soup. You can sneak in other veggies like beans, cabbage etc. I tried with capsicum too but it alters the taste completely so stick with these veggies alone. Adding milk is optional, this soup by itself is creamy. I add milk on and off. The seasoning is your choice, you can add italian seasoning or pizza herbs or just chilli flakes.
Serving and Storage
I served with homemade bread croutons. You can serve with breadsticks, foccasia or just toasted bread too. It keeps well in room temperature for a day and in fridge for 2 days. You can reheat and serve,however tastes best when had fresh.
More related recipes
Tomato soup Carrot soup Sweet corn soup Vegetable soup
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Carrot Tomato Soup Recipe Step by Step
1.Heat oil in a big sauce pot : temper jeera, let it splutter. Then add garlic cloves. Pin 2.Add sliced onion along with required salt saute until transparent.Pin 3.Add roughly chopped tomatoes and carrot. Pin 4.Saute until it shrinks and is mushy.Pin 5.Add 3 cups water and let it boil.Pin 6.Once it starts to boil cook covered. Cook covered in low medium flame for about 10 minutes or until carrots turn soft.Pin 7.Check by pricking,if carrots are soft then its done.Pin 8.Drain the veggies alone and add to mixer jar.Pin 9.Then add a little of cooked stock water to it.Pin 10.Cool down completely.Pin 11.Then grind it to a puree.Pin 12.Add the puree to the pot.Pin 13.Add mixer rinsed water along with little more water.Pin14.Add freshly crushed pepper,chilli flakes, mixed herbs and add salt.Pin 15.Mix well. Let it boil for few mins.Pin 16.Then add milk.Pin 17.Cook for few mins then add butter on top and close with lid. While serving – open, mix it and serve.Pin Drizzle fresh cream(malai), crushed pepper, chilli flakes. Serve with bread croutons, butter and enjoy! Pin
Expert Tips
You can make this in pressure cooker too. Pressure cook for 3-4 whistles until the veggies are cooked completely. Otherwise same steps to follow. Adjust water according to the consistency you prefer. We like it a bit creamy. Adding milk is optional. If adding add boiled, warmed up milk. Adjust seasoning according to the sweetness of carrot variety. As we are going to cook and grind you can add roughly chopped veggies.
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