Even though Tomato Soup is one of the easily available in most
restaurants, there are chances that they don't add more vegetables and sometime
dilute readymade syrups.
In this recipe, I am adding vegetables in addition to
tomatoes like carrot to thicken it. It is easy and quick to prepare and tastier
than restaurant soups.
Recipe
Cuisine: Indian | Recipe Category: Soup | Recipe Source: Sharmis Passion
Preparation
Time: 10 mins | Cooking Time: 20 mins | Yields: 4 cups (200ml)
Ingredients:
Tomato
|
3
|
Onion
|
1
|
Carrot
|
1
|
Ginger
|
1/2
inch
|
Garlic
Pods
|
3-5
|
Pepper
Powder
|
As
required
|
Bay
Leaf
|
1
|
Cinnamon
|
½
inch
|
Clove
|
1
|
Corn
Flour
|
1
tsp
|
Salt
|
As
required
|
Procedure:
Preparation
Procedure:
1. Wash and chop the tomatoes
into small pieces.
2. Remove the skin of the onion
and then wash the onion. Then chop the onion into small pieces.
3. Wash and remove the skin of
the ginger.
4. Remove the skin of the
garlic pods.
5. Wash and remove the top and
bottom of the carrot. Then peel the skin of the carrot and cut it into small
pieces.
Cooking Procedure:
6. Pressure cook tomato, onion,
carrot, ginger, garlic (from 1-5), bay leaf, cinnamon and clove with 1 cup of
water for 5 whistles in medium flame.
7. After pressure has gone,
remove the lid of the pan and allow it to cool down completely.
8. Strain the water and remove
the spices (bay leaf, cinnamon and clove). Then grind them into a fine paste
using the strainer water in a mixie.
9. Now add the salt and mix
them well. Again bring it into boil.
10. Mix the corn flour with
little water without lumps.
11. Now add this corn flour
mixture with the boiling soup. Also add enough water (approximately 2 cup) to
bring the correct consistency.
12. After reach the boiling
point switch off the flame and transfer it into serving bowl.
13. Serve with hot and sprinkle
the pepper powder before serve.
Tasty and healthy Tomato Carrot soup is
ready for this Rainy season.
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