Creamy Tomato and Carrot Soup Recipe (Healthy & Easy)
25 minutes
1296 reads
About Creamy Tomato and Carrot Soup Recipe (Healthy & Easy)
This vibrant and nourishing Creamy Tomato and Carrot Soup is a delicious and healthy meal perfect for any time of day! Fresh tomatoes and sweet carrots combine with aromatic onion, zesty ginger, and warm spices to create a silky smooth soup that's both comforting and flavorful.Rich in vitamins and antioxidants, this recipe is a simple way to boost your daily intake of essential nutrients. Enjoy it as a satisfying standalone meal or pair it with crusty bread for a heartier experience. It's sure to become a family favorite!Easy to make with minimal ingredients, this soup is perfect for busy weeknights or a weekend brunch. The recipe provides clear instructions and options for customization to suit your taste preferences.
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
Spices & Aromatics
- 1 inch Ginger fresh, peeled and finely chopped
- 3 clove Cloves
- 1/4 tsp Chili Powder red
- 1/4 tsp Pepper black, ground
Other Ingredients
- 2 tbsp Butter or olive oil
- 1/2 tsp Sugar
- 1.5 tsp Salt or to taste
- 4 cup Water as needed for desired consistency, or more
- 1 cube Vegetable Broth Cube adds extra flavor, optional
Instructions
Preparation
- Wash and chop the vegetables. Roughly chop the onions, tomatoes (cut into halves), and carrots into large pieces. Slit the green chili.
Sautéing the Vegetables
- Heat 1 tablespoon of butter (or oil) in a pressure cooker. Add the cloves and ginger, sautéing for a few seconds until fragrant. Add the onion, tomatoes, and carrots and sauté for 1-2 minutes on medium-high heat, until lightly seared.
Pressure Cooking
- Pour in 2 cups of water. Secure the lid and cook on high heat until it reaches high pressure, then turn off the heat. Let the pressure release naturally. Once cool enough to handle, carefully open the pressure cooker.
Blending the Soup
- Remove the tomato skins and any large pieces of ginger or cloves (optional). Transfer the cooked vegetables to a blender and puree until smooth.
Simmering and Seasoning
- Transfer the puree to a saucepan. Add the remaining 2 cups of water (adjust as needed) along with the water from the pressure cooker, salt, sugar, and vegetable broth cube. Stir well and bring to a boil.
- Reduce the heat to low and simmer for 5 minutes.
Spice Infusion
- In a small saucepan, heat the remaining 1 tablespoon of butter (or oil). Add the red chili powder and black pepper, stirring briefly until fragrant. Remove from heat.
Final Touches
- Stir the spice mixture into the soup. Mix well and taste, adjusting seasonings as needed. Serve hot, garnished with fresh cilantro or green onions and a dollop of butter (optional). Serve with toasted bread.
Recipe Notes
Expert Tips for the Best Tomato and Carrot Soup
- For a richer flavor, roast the tomatoes and carrots in the oven before adding them to the soup.
- If you prefer a smoother soup, strain the blended mixture through a fine-mesh sieve before simmering.
- Adjust the amount of green chili to control the level of spiciness according to your preference.
- Add a splash of cream or coconut milk for extra richness just before serving.
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Recipe Nutrition
Calories: 138kcalCarbohydrates: 9gProtein: 1gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gCholesterol: 1mgSodium: 1710mgFiber: 2gSugar: 5g
Vanitha Bhat
Articles: 29
4 Comments
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This is delightful! Thanks for the recipe.
Such a lovely dish! Thanks for sharing.
What a delightful recipe! Thanks for sharing.
Absolutely fantastic! Thanks for the recipe.