Carrot-Tomato Soup Recipe|How to make Carrot-Tomato Soup | Healthy Soup Recipes

Carrot &Tomato Soup Recipe|How to make  Carrot and Tomato Soup | Healthy Soup Recipes

Prep time:15 mins
Cooking Time: 20 mins
Total Time: 25 mins
Servings:4 persons

Carrot Tomato Soup is an easy and quick to make recipe. A thick and hearty bowl of homemade fresh Carrot Tomato soup can serve as a soul-warming main dish. Slurping spoons full of hot Carrot Tomato soup on a cold winter evening does not only taste divine but also has its medicinal benefits. 

The garlic and ginger used for this soup helps to relieves sore throats and cold. For the summers, ginger garlic can be omitted. Instead add some powdered cumin seeds. You can save time considerably by using pressure cooker instead of an ordinary cook pot. 

This soup recipe for weight loss is favorite among weight watchers and the slimming world. This is nutrients rich soup. Carrots and tomatoes are low on calories and rich in nutrients and fiber. Carrot Tomato soup can be converted into a meal by adding some vegetables and making it thick. This soup is vegan since it has no cream and butter. Instead some olive oil is used for sautéing the carrots and tomatoes. 

The taste of carrot tomato soup is epitomized by the balance of the sweetness of carrots and tanginess of tomatoes. You can tweak the taste of this Carrot Tomato Soup with spices and herbs of your choice – such as black pepper powder, nutmeg powder basil leaves, thyme or parsley.

Give wings to your imagination and enjoy this low-calorie soup without any feelings of guilt. 

Video Recipe:

Ingredients:

• 2 medium size tomatoes roughly chopped
• 1 medium size carrot peeled and roughly chopped
• ¼ cup of roughly chopped onions
• 2-3 cloves garlic roughly chopped
• 1 tbsp olive oil
• 1 bay leaf
• ¼ tsp of nutmeg powder
• ¼ tsp of black pepper powder
• Salt to taste
• Around 2 or more cups of water
• few croutons OR breadsticks  (optional)

Method:

1. Organize the ingredients needed. 
   

   
2. Heat olive oil in a cooking pot or pressure cooker.
   
   
3. Add bay leaf chopped garlic and ginger. Saute for few seconds.
   
   
   
   
4. Add chopped onion, carrot and tomato.
   
   
   
   
5. Saute for a few seconds.
6. Add water and cook till vegetables are soft . If using pressure cooker, cook for 3-4 whistles on medium flame. 
   
   
   
   
   
   
   
7. Cool and blend the vegetables till smooth.
   
   
   
   
8. Return the soup to the pot.
   
9. Add some water to desired consistency. Generally, it is a thickish soup
10. Bring the soup to boil. Season with salt.
11. Sprinkle some nutmeg powder and black pepper powder.
    
    
    
    
    
    
12. Serve hot in a soup bowl with croutons.  
    
    
    
    
    
    
    

Recipe Notes:

1.  Use fresh carrots and tomatoes.
2. You may use herbs like fresh or dried thyme, basil or parsley

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