Carrot Tomato Soup recipe with step by step photos. This is one of the most simplest and easy soup recipe to make. A vegan recipe.
The tomato carrot soup has the sweetness of the carrots & onions, along with the slight tanginess of the tomatoes. Garlic in the soup gives a slight sharpness with the earthy flavors of cumin.
Its a smooth textured soup like tomato soup and has a similar consistency. Excellent for all seasons and for everybody- adults and kids alike.
This is my mil’s soup recipe which is favored by all of us. Instead of butter, I have used olive oil in soup. I have kept the soup ingredients such that it can be made by everybody, hence not added one Indian ingredient – asafoetida aka hing. However, if you have asafoetida, you can add it to the soup.
The recipe below mentions the soup, the way my mil makes it. I just made the soup minus butter, asafoetida, spinach and french beans. So these ingredients are optional and if you want you can add them. I have also shared 4 more tomato soup varieties:
- Tomato soup (Restaurant style)
- Tomato shorba (Indian style tomato soup)
- Cream of tomato soup (made with fresh tomatoes)
- Roasted tomato soup Which tastes different from this soup.
Adding black pepper is my own variation to this soup. If making for kids, then skip adding black pepper. You can also add some sugar to make the soup slightly sweet.
How to make tomato carrot soup
1. Rinse tomatoes and carrots first.
2. Peel the carrots and onion. Chop all the veggies.
3. In a pressure cooker add 2 medium-sized chopped carrots, 2 medium-sized chopped tomatoes, 1 medium-sized chopped onion, 3 to 4 chopped garlic cloves and 2 cups of water.
4. Stir and pressure cook for 2-3 whistles or till the vegetables are cooked well. Alternatively, the veggies can also be cooked in a pot. Cover the pot and let the veggies get steamed.
5. No need to drain the boiled veggies.
6. Once the vegetables become warm, blend with a hand blender or in a blender.
7. Blend the veggies till smooth. i blended in a grinder alternatively you can also blend in the pressure cooker itself with a hand blender.
Making carrot tomato soup
8. Heat olive oil or butter in a pan.
9. Add ½ teaspoon cumin powder and salt.
10. Stir for a few seconds.
11. Add the vegetable puree to this mixture.
12. Stir and simmer the soup for 2 to 3 minutes.
13. If the mixture is thick, you can add some water and if it is thin, then you can cook for a few minutes more.
14. Garnish the soup with cilantro or parsley leaves.
Serve Carrot tomato soup hot. You can also garnish the soup with some grated paneer or cheese.
If you are looking for more Soup recipes then do check:
Please be sure to rate this recipe in the recipe card below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Tomato Carrot Soup
Ingredients
- 2 medium size carrots
- 2 medium size tomatoes
- 1 medium size onion
- 2 to 3 large spinach leaves - optional
- 5 to 6 French beans - optional
- 3 to 4 garlic cloves, chopped
- ½ teaspoon cumin powder
- 1 pinch asafoetida (hing) - optional
- 2 to 3 pinch of black pepper powder - optional
- 2 cup water
- 1 or 1.5 tablespoon olive oil or butter
- black salt or rock salt (edible and food grade), as required
- few cilantro or parsley leaves for garnishing
Instructions
making tomato carrot puree
- Rinse the vegetables first. Peel the carrots and onion. Chop all the vegetables.
- In a pressure cooker, add the vegetables, chopped garlic and water.
- Stir and pressure cook for 2 to 3 whistles or till the vegetables are cooked well.
- Alternatively, the vegetables can also be cooked in a pot.
- Cover the pot and let the vegetables get steamed.
- No need to drain the boiled vegetables.
- Once the vegetables become warm, blend with a hand blender or in a blender till smooth.
- I blended in a grinder. Alternatively, you can also blend in the pressure cooker itself with a hand blender.
making tomato carrot soup
- Heat olive oil in a pan. Add cumin powder and salt.
- Stir for a few seconds and add the vegetable puree.
- Stir and simmer the soup for 2 to 3 minutes.
- If the mixture is thick, you can add some water and if its thin, then you can cook for a few minutes more.
- Garnish with cilantro or parsley leaves.
- Serve the Tomato Carrot Soup hot. You can also garnish the soup with some grated cheese or paneer.
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.