Carrot Tomato Soup

Carrot Tomato soup is a healthy, hearty and super easy recipe which is perfect when you don’t have time to cook. If you have an Instant pot and immersion blender then this recipe will be even more easy and quick. Tomatoes, carrots and garlic cooked together and flavored with roasted cumin seed powder and black pepper.
Pairing this soup with rustic whole wheat bread make this even more wholesome and satisfying.
Came up with this recipe when I was under the weather and I only had few veggies in my refrigerator and it was so satisfying and filling. Sometimes i also add spinach or kale and it still tastes good but the color is not pretty and appetizing. So most of the time I stick to the original recipe.
It is my go to recipe, when I want a light meal or when i want to eat something comforting especially in cold or rainy days. So give it a try and let me know your thoughts.

Carrot Tomato Soup

Recipe by Neha NairCourse: AppetizersCuisine: Fusion, IndianDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

4

minutes

Carrot tomato soup is a very simple, easy and healthy recipe which is perfect for quick lunch.

Ingredients

• 2 large carrots, sliced

• 2 medium tomatoes, chopped

• half of medium onion, chopped

• 3 medium garlic cloves, chopped

• 1/2 tsp of roasted cumin powder
  

• Black pepper powder to taste

• Salt to taste

• 1/2 Tbsp of oil

Directions

• Heat oil in an instant pot or pressure cooker and add chopped onion, carrots and garlic. Let it cook for 5 minutes.
  
• Add 2 cups of water and salt. Close and lock the lid and pressure cook on high mode for 3-4 minutes in instant pot. When time is up, do a natural release after 10 minutes.
• If using normal pressure cooker, cook for 2-3 whistles.
• Now blend everything using immersion blender to a smooth soup consistency.
• Add cumin and black pepper powder and mix well.
• Serve carrot tomato soup warm with fresh bread.

Notes

• Make sure to use roasted cumin powder as it makes all the difference. To do that, heat a pan and and add cumin seeds. Roast it until the color changes to dark brown or until it is aromatic on medium low flame.