Tuesday, September 2, 2014



I make sure we have soups from time to time. They are a great supplement to the meal. You can search for Soups in this blog and you will find a wide variety of soups to choose from.

I liked that no oil or butter is used at all in making this soup. Also as the tomatoes and carrots are boiled all their nutrients are totally retained.

This recipe for a healthy Tomato and Carrot Soup is adapted from a YouTube video from Master Chef Sanjeev Kapoor's Khana Khazana.

  • Medium-sized Tomatoes, roughly chopped, 8
  • Medium-sized Carrots,  roughly chopped, 2
  • Medium-sized Potato, peeled and sliced, 1
  • Brown Bread, 2 slices
  • Medium-sized Onion, sliced, 1
  • Garlic Cloves, crushed, 4 
  • Vegetable Stock or Water, 2 cups
  • Bay Leaf, 1
  • Black Peppercorn, 4-6
  • Fresh Mint Leaves, 4-6
  • Salt, to taste

In a pressure cooker place the tomatoes, carrots, potato, onion, garlic, bay leaf, black peppercorns with 1 cup of water
Add salt
Mix well together and pressure cook for one whistle
While the vegetables are getting pressure cooked, cut off the edges of the bread slices and cut them into small squares.
On a non-stick pan, dry roast these bread croutons, tossing them from time to time to prevent them from getting burnt
After the vegetables are cooked in the pressure cooker, allow them to cool.
Remove the bay leaf.
Put the vegetables in a blender and blend them to a puree. 
Put the puree in a pan and add vegetable stock or water to get the desired consistency.
Boil this once and add salt.
Check for salt as it has already been added once.
Serve hot after adding the roasted bread croutons.

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