November 27, 2015

Tomato Carrot Soup

      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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