Creamy Tomato and Carrot Soup | Tangy and Peppery | How to make Tomato Soup
Nothing better than a warm, peppery and comforting soup especially during this time of the year where winter season is just around the corner. Soups are super delicious, totally customizable and nutirtious at the same time. They are not necessarily just meant to be consumed during sick days but can be made in many interesting ways and can be relished as an appetizer or just during snack time.
Our creamy tomato carrot soup recipe is easy and quick to make and tastes heavenly. If you are someone who is not a fan of the plain old tomato soup, our recipe has some great ways in which you can upgrade the flavours of your soup. We added carrots to add a new layer of flavours as carrots are mostly sweet and balance out the tangy flavour of tomatoes. We also garnished the soup with some crunchy breadcrumbs and toasty seeds which so much crunch in the creamy soup.
Serves 2 people
Cooking time 15 minutes
- 1 tsp olive oil
- 8 – 10 tomatoes
- 2 medium-sized carrots
- 1 medium-sized onion
- 4-5 garlic cloves
- 1 tsp black pepper, freshly ground
- Salt to taste
- 1 tsp jaggery powder (optional)
- 1 tbsp coconut milk
- A handful of coriander leaves, for garnishing
- 1 tbsp of melon or sunflower seeds, for garnishing
- 2 tbsp of bread crumbs
- In a pan, heat olive oil and saute diced onions and garlic.
- Meanwhile, blanch the tomatoes. For blanching, boil water for a minute and then take it off heat and then add tomatoes in boiling water for 15 – 20 minutes and then remove tomatoes from the boiling water, and then immediately put the tomatoes in bowl having ice cold water After a while, the skins start to pull away from the meat of the tomato. Remove the tomatoes from the ice water.
- Boil the carrots in a separate pan.
- Blend the blanched tomatoes and boiled carrots in a blender.
- Add the puree to the sauteed onions and garlic and cook them for about 10 minutes.
- Add salt and black peppers, jaggery and mix well. Add coconut milk and mix thoroughly.
- Serve in a bowl and garnish with coriander leaves, sunflower seed and bread crumbs. To make bread crumbs, dry toast a bread on a flat pan on both sides until they become brownish and stiff and then just crumble it when it cools off.