A quick tomato carrot soup that doesn’t require much toiling in the kitchen. With just a few ingredients and a couple of time-saving tools, you will have steaming hot cups of soup on the dining table within minutes.

You Need:

(for 2 cups of soup)

• Tomatoes – 4 small
• Carrots – 2 small (or 1 large)
• Water – 2.5 cups (more for thinner soup)
• Pepper corns – 10 (adjust to taste)
• Salt – to taste
• Butter – 1 teaspoon
• Fresh herbs for garnishing (optional)

How To:

Scrape the carrots. Cut into 2-inch pieces if the carrots are too big.

Wash the tomatoes.

Place carrots, tomatoes, pepper corns along with two cups of water in a pressure cooker.

Close the lid of the pressure cooker and cook till the vegetables are soft. (In the Indian-style cooker, I cook this on high heat till one whistle, then on medium heat till another whistle. If you don’t have a pressure cooker, cook the vegetables in any thick-bottomed pan, covered.)

Let the cooked tomatoes and carrots cool a bit. The tomatoes might have split and spilled their juice into the water. That’s fine.

Transfer the contents of the pan into a blender (or use a hand blender). Blend to a smooth puree.

Put the puree back into the cooker or pan, dilute with half a cup of water. Season with salt.

Bring to a boil, then simmer for five minutes.

Tomato carrot soup is ready. Ladle into individual serving bowls or cups. Top with butter. Serve hot.

Variations: Garnish tomato carrot soup with fresh chopped herbs like coriander, parsley or oregano.

Notes:

Using whole peppercorns gives the soup a grainier pepperiness – the peppercorns don’t fully blend with the vegetables, though they soften and turn milder when pressure-cooked. You could instead, if you wish, powder the pepper corns separately and add to the soup later along with salt.

Looking for more carrot recipes? Check out these favorites from the blog: Carrot Coriander Soup and Jhatpat Achari Gajar (Quick Carrot Pickle).

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