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.
Table of Contents
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.
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.
- 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.
Please be sure to rate the recipe in the recipe card or leave a comment 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
- 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
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.
- 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 Info (Approximate Values)
This Tomato Carrot Soup recipe post from the archives first published in July 2013 has been republished and updated on 25 June 2022.