Tomato Carrot Soup
Soups are really for the soul. Nothing can comfort the body and mind as quickly and as efficiently as a soup does. Same goes for this Tomato Carrot Soup – 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, this Tomato Carrot Soup recipe is simple comes together within minutes.
About Tomato Carrot Soup
This Tomato Carrot Soup recipe is one of my MIL’s special, which is a favorite of all of us at home. The best part of this soup is that it is quite easy and gets ready real quick. A smooth textured soup, fit for every season and liked by all, kids as well as adults.
This super duper easy to prepare Tomato Carrot Soup has the sweetness of carrots and onions, together with a slight tang from the tomatoes. The garlic in this soup imparts a certain sharpness and the cumin brings in an earthy flavor.
Though butter does taste amazing, in my Tomato Carrot Soup recipe, I have used olive oil. I have also kept the soup ingredients such that it can be made by anybody and everybody. Some of the ingredients are from my MIL’s recipe but this recipe also has my touch to it.
Like the black pepper powder, which is my addition in this Tomato Carrot Soup. To be honest, I really feel that any and all soups taste better with black pepper. This spice also is beneficial for the health.
However, if you are especially making this soup for kids, you can skip it. You can also add some sugar to make the soup sweeter, as per you preference.
I have also not added one Indian ingredient – asafoetida (a.k.a hing) to the soup. However, if you have asafoetida, you can add it to the soup.
I have also not included spinach and french beans which my mother-in-law adds, but do feel free to include these if you have them. I have mentioned their proportions in the recipe card below.
Below are some more tomato soup variations from my recipe collection. Each of them is unique and delish in its own way.
- Restaurant style Tomato Soup
- Indian style Tomato Shorba
- Smooth and thick Cream of Tomato Soup
- Full-hearted, made with charred tomatoes Roasted Tomato Soup
How to make Tomato Carrot Soup
Make Tomato Carrot Puree
1. Rinse 2 medium-sized tomatoes and 2 medium-sized carrots first in fresh water in a colander or strainer.
2. Peel the carrots and 1 medium-sized onion. Chop all the vegetables – carrots, onion and tomatoes. Also finely chop 3 to 4 small to medium-sized garlic cloves.
3. In a 3 litre pressure cooker, add chopped ingredients – carrots, tomatoes, onions, garlic cloves and 2 cups of water.
4. Stir and pressure cook on medium heat for 2 to 3 whistles or till the vegetables are cooked until tender.
In a pot or pan on the stovetop: Alternatively, the vegetables can also be cooked in a pot. Add 1.5 to 2 cups water in a pot and the veggies. Cover the pot and simmer on medium heat until the carrots are fork tender.
In the Instant Pot: If you have an instant pot, steam or cook the veggies in it placing them in a steamer pan on a trivet.
Add 1.5 cups water to the steel insert of the Instant Pot and place the trivet on it. Pressure cook for 7 to 8 minutes using high pressure option.
Do a quick pressure release after 5 minutes after the cooking is complete. Then carefully open the lid. Check to see if the carrots have softened and are tender. If not then pressure cook again for a few more minutes.
5. Let the pressure fall naturally in the cooker. Then only open the lid. No need to drain the stock or broth from the cooked vegetables.
6. Once the vegetables become warm, blend with a hand blender or in a blender or mixer. Also include the stock or broth while blending.
Note: If you have steamed the veggies in the Instant Pot, you will need to add some water while blending.
7. Blend the vegetables with stock to a smooth and fine consistency. Alternatively, you can blend in the pressure cooker itself with a hand-held electric blender.
Make Tomato Carrot Soup
8. Heat olive oil or butter in a pan. Keep the heat to a low.
9. Add ½ teaspoon cumin powder (ground cumin) and salt as needed.
10. Stir for a few seconds on a low heat.
11. Add the prepared tomato, carrot and onion puree to the pan.
12. Stir to combine and begin to simmer the soup for 2 to 3 minutes.
13. If the soup is thick, you can add some water. If it is thin, you can cook for a few minutes more.
14. Garnish the soup with cilantro or parsley leaves.
15. Serve Tomato Carrot Soup hot. You can also garnish the soup with some preferred cheese.
Serving Suggestions
This Tomato Carrot Soup is so versatile that it can be served just by itself or as a starter/appetizer, a light meal or in between snack and even a filling meal for dinner.
Here are some ways you can garnish and relish this easy-peasy Tomato Carrot Soup:
- Pour in shot glasses or small bowls, top with some soup crackers or croutons and serve as a starter soup.
- Finish with a sprinkle of red chili flakes, parsley or cilantro leaves and some soup crackers/croutons and savor as a wholesome snack or light meal.
- Enjoy the soup with a side of garlic bread, cheese garlic bread, crusty bread or a sandwich like Cheese Sandwich, Corn Sandwich or Chili Cheese Toast.
Health Benefits of Tomato Carrot Soup
Alongwith tomatoes and carrots being loaded with nutrients, there are other vegetables like spinach, beans and spices that can be included in this Tomato Carrot Soup and are great for the body and mind.
A hot bowl of this Tomato Carrot Soup in winters is the ideal way to deal with the chills and warm your body instantly. Apart from this, here are some more reasons why you must include this soup in your diet.
- With the goodness of tomato and carrot, this soup is a vibrant way to have a healthy heart and a low-calorie meal. This also is a great help in keeping your weight in check.
- This soup is an excellent source of fiber. The use of black pepper helps in improving the metabolism, boosts immunity and aid weight loss.
- The vitamin, minerals and antioxidants from the vegetables help in lowering the risk of cancer, diabetes, inflammation related diseases like obesity, heart and brain diseases.
- The carotenoids in tomato and carrot help promote healthy skin and vision. This soup is also great for improving bone health.
Expert Tips
- Using the orange-colored carrots is best for a bright orange color in the soup. But you can also use red, yellow or purple carrots.
- Use butter for a nice rich flavor in the soup. But like me you can also use olive oil or a neutral flavored oil to make a vegan version.
- To make this soup gluten-free, skip adding the asafoetida like I have done.
- Always try and use fresh tomatoes in this recipe. But in case you have canned tomatoes, you can use that too.
- If you don’t have a pressure cooker, you can also cook the vegetables in a pot.
- You can use a hand blender or a mixer-grinder to blend the cooked vegetables into a smooth mixture.
- The soup stays good in the refrigerator for about 4 to 5 days. If you prefer, you can also freeze the soup for a month, but make sure the soup has cooled completely before keeping it in the freezer. While serving, gently reheat.
Step by Step Photo Guide Above
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
Instructions
Making tomato carrot puree
- Rinse the vegetables first. Peel the carrots and onion. Chop the carrots, tomatoes, onions and garlic.
- In a 3 litre stovetop pressure cooker, add the chopped carrots, tomatoes, onions, garlic and water.
- Stir with a spoon to mix. Pressure cook on medium heat for 2 to 3 whistles or till the carrots are fork tender.
- Alternatively, the vegetables can also be cooked or steamed in a pot or pan on the stovetop or in the Instant Pot.
- 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.
- 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.
- I used a blender. Alternatively, you can also blend in the pressure cooker itself with a handheld electric blender.
Making tomato carrot soup
- Heat olive oil in a pan. Keep heat to a low and add cumin powder and salt as required.
- Stir for a few seconds and add the prepared tomato, carrot and onion puree.
- Stir and simmer the soup for 2 to 3 minutes on medium heat.
- If the mixture is thick, you can add some water and if its thin, then you can simmer for a few minutes more.
- Garnish with cilantro or parsley leaves.
- Serve the Tomato Carrot Soup hot. You can opt to garnish the soup with your preferred cheese or croutons.
Notes
- In the above recipe post, I have not included spinach and french beans. But do include them if you have these in your pantry.
- Skip black pepper if you do not prefer it. Instead you can spice the soup with a few pinches of cayenne or paprika or red chilli powder.
- The recipe is scaleable to make a big batch.
- Fresh tomatoes taste great, but in a pinch canned tomatoes can be used.
Nutrition
This Tomato Carrot Soup recipe post from the archives first published in July 2013 has been republished and updated on 25 June 2022.
This soup turned out so good. Me and my 9-year old daughter loved it.
One question – Do you add spinach and beans in the pressure cooker itself while boiling?
Glad to know. Yes the spinach and french beans are added to the pressure cooker together with the carrots, tomatoes etc.
It was so good and soothing and so easy to make.
I have made it for my kid who has been coughing after eating anything but no cough after this soup, i just added ginger and pepper to it. Worked amazing.
Thank you so much for sharing.
Nice to hear that. Yes ginger is a good addition, especially during these cold months. Thanks for taking the time to comment and most welcome.
Soups are very good for winter time
Carrot is my favorite !
Thank you ?
Most welcome.
Very tasty soup – the ingredients are readily available and its easy to prepare ! Thanks for this recipe Dassana !
Welcome Jennifer and thanks for the feedback and rating.
Just tried your soup recipe by adding spinach to carrot and tomato..turned out fantastic!!thanks so much?
Thanks for the feedback and yes spinach is a good addition. Thanks for the rating too.
This soup is very tasty and also quick to prepare.Loved it.
thanks winnie. yes it is easy to prepare and tasty too.
I most of the times follow ur recipies and it works.the photos you provide it helps us to try new recipies.mam can u pls provide me healthy recipies for the old age people who dont have teeths.
thanks soniya and glad to know. for older people, i would suggest using recipes where the food is mashed or mushy or soft like khichdi, soft idli, fruit purees, vegetable purees, soups and juices. there are many such recipes shared on the website, but i have not categorized them. hope this helps.
Tried ur carrot tomato soup today….. It cames out well…. Very tasty….. Thanks….
welcome aparna
I am going to try this soup today. Hope it will be delicious as the previous one…I just want to confirm about the garlic which we have to add in this soup…i have to take whole 3-4 garlics or only 3-4 garlic cloves.
thanks madeeha. only 3 to 4 garlic cloves. you can even add 1 to 2 garlic cloves if you want.
OK thank u so much…and the soup was as usual tasty..delicious.
welcome madeeha and nice to know.
Hi Dassana Amit
Tried this soup today. It came out very good. I had my doubts because you don’t saute the onion and garlic but the soup is very tasty.
Thank you.
Thanks Madhavi for the feedback on the recipe as well as the rating. In many such soup recipes the garlic and onions when cooked together with the remaining ingredients give a nice taste and flavor.
Hey,
I have tried many recipes of yours and love them all. I like cooking and your recipe’s end dishes taste just like my Mumma used to make.
Thanks a ton!
very pleased to know this abhijeet thankyou so much for your kind words 🙂
Soup simple and super
thankyou sudha 🙂
Hi,
Have been following ur blog for quite sometime…ur recipes are simply amazing….wanted to know if I can use butter instead of olive oil in this recipe…TIA
thanks archana. yes you can use butter.
Was looking for a recipe for carrot soup for my 4year old son. Found this one. It is great and the best part is I have all the ingredients,and so I can cook it right away 🙂
welcome and thanks.
Your recipes are really yummy n extremely well explained. My 2yr old daughter has become a fan of soups thanks to you…
welcome vrushali. glad to know this.
Was easy and tasty too!!
thanks vimarsha
Simple to make soup! Thank you for sharing:). My mother will love this!
welcome michelle
Yummy and healthy recipe. Tried hing in soups for the first time. I have heard naturopathy version of this soup with coconut milk (might be instead of cream or cheese), but haven´t tried. Anyways, your recipe without any cream or cheese is wonderful!!
for me also, when i made this recipe, hing was an interesting addition. possibly there might be a coconut milk version. thanks dhanya.
Was searching the recieps for healthy soup and found this one.. Simple to make and luks deliciuos.. I m gonna try it..
I love the simplicity of this soup. It is so clean and fresh! And your photography is really beautiful. I don’t have the asafoetida. I have no idea what to substitute.
katie, the substitute for asafoetida is onion-garlic but i don’t know how they will contribute to the overall taste in this soup. so i suggest skip adding asafoetida.
Very quick to put together and yummilicious! thank you. more soup recipes please…..
thanks latha. i will post more soup recipes in some time.
Hi Dassana,
tried this soup yesterday…..it came out very well…..
earlier in some party i had this soup and wanted to know the receipe..but i cud not….i never knew it is so easy…..
Dassana…u know…my cholestrol has increased beyond limit…..now i wud be needing more of your less oil and non fried dishes….please make a section for that …and add plenty of dishes in it ….so that my kind of persons are not bored of eating gourds and other less interesting dishes ……….i am sure u will give us lot of interesting, heathy and new options…
thanks renu. replied to you via email. in fact there are more fried recipes coming on the blog. however, some healthy recipes are also in drafts.
haven’t received ur mail Dassana till now….
renuka, i have resend the email today. let me know if you don’t receive it. also check the spam folder.
received ur mail dassana…i have replied u back……
thanks again for all ur efforts and concern…
my pleasure, renuka.
i will check the email.
This is one of my favorite soups.. YUMMY!!
Would be perfect for a rainy day
soup is always comfort food 🙂 that too if some one makes 🙂 yummy yummy:D
Tried this soup recipe… Its awesome… Very easy tasty and stomach feeling soup without cream.
thanks artee for the feedback.