This Tomato Carrot Soup is a vegan, nutritious, sweet and tangy soup made with plump tomatoes and fresh carrots. Have it as a light meal, healthy snack or a filling meal paired with some sandwiches or pasta.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 5 minutes
  • Total time: 20 minutes
  • Yield: 2
  • Category: Starters
  • Cuisine: World

Ingredients

  • 2 carrots (- medium-sized)
  • 2 tomatoes (- medium-sized)
  • 1 onion (- medium-sized)
  • 2 to 3 spinach leaves (- large, optional)
  • 5 to 6 french beans (- optional)
  • 3 to 4 garlic cloves (- small to medium-sized, chopped)
  • ½ teaspoon cumin powder ((ground cumin))
  • 1 pinch asafoetida ((hing) - optional)
  • 2 to 3 pinches black pepper powder (or crushed black pepper - optional)
  • 2 cups water
  • 1 or 1.5 tablespoons olive oil (or butter)
  • salt (as required, can use black salt or edible rock salt)
  • 1 to 2 tablespoons cilantro ((coriander leaves) or parsley - for garnish)

Method

Making tomato carrot puree

  1. Rinse the vegetables first. Peel the carrots and onion. Chop the carrots, tomatoes, onions and garlic.
  2. In a 3 litre stovetop pressure cooker, add the chopped carrots, tomatoes, onions, garlic and water.
  3. Stir with a spoon to mix. Pressure cook on medium heat for 2 to 3 whistles or till the carrots are fork tender.
  4. Alternatively, the vegetables can also be cooked or steamed in a pot or pan on the stovetop or in the Instant Pot.
  5. When the pressure drops naturally in the cooker, then only open the lid. No need to drain the stock or broth of the boiled vegetables.
  6. Once the vegetables become warm, blend with an electric handheld blender or in a blender to a fine and smooth consistency. Add the stock or broth also while blending.
  7. I used a blender. Alternatively, you can also blend in the pressure cooker itself with a handheld electric blender.

Making tomato carrot soup

  1. Heat olive oil in a pan. Keep heat to a low and add cumin powder and salt as required.
  2. Stir for a few seconds and add the prepared tomato, carrot and onion puree.
  3. Stir and simmer the soup for 2 to 3 minutes on medium heat.
  4. If the mixture is thick, you can add some water and if its thin, then you can simmer for a few minutes more.
  5. Garnish with cilantro or parsley leaves.
  6. Serve the Tomato Carrot Soup hot. You can opt to garnish the soup with your preferred cheese or croutons.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.