Today, I am sharing a simple and delicious Tomato and Carrot Soup recipe which can be ready in under 30 minutes with ingredients I am sure are already in your kitchen.
This satisfying healthy pressure cooker soup is made with chunks of tomatoes, onions and carrots roasted in butter or oil (for a vegan option) and flavored with cloves and ginger with a spicy kick from jalapeno, chili powder and black pepper!!
Paired with toasted bread, it is a complete satisfying meal.
A perfect weeknight or even weekend dinner option.
Fall is here, winter is just around the corner and there is a nip in the air. At times like these, there is nothing more comforting than a bowl of steaming hot soup!!
Prepared in a pressure cooker, any soup can be ready in a jiffy; u
And I love making all my soups in my trusted stove top steel pressure cooker or in my electric Instant Pot; quick and so easy.
Some days, be it summer, winter, fall or spring, there are days I just do not feel like toiling around in the kitchen especially come dinner time and my to-go meal is almost always some soup with toast.
I am sure you all have those days too.
Making this delicious, comforting and satisfying tomato soup is super simple to throw together.
Added carrots give it a thickness as well as a tinge of sweetness, so do not omit it.
Once ready, enjoy it slightly thick or soupy thin the way we like it.
Have fun garnishing with green onions, cilantro, chives, bread croutons or even a dash of your favorite cheese, grated!!
My go to recipe to make soup is using various veggies already in my fridge.
UPDATED FEBRUARY 2024:
Just like me, I am sure you too have days when you have chunks or bits of unused vegetables leftover from making another dish or dishes!
I do have a lot of such instances.
This is when my go to recipe to use up all of them is making a soup out of them or even make a a quick pressure cooker pulao!
This time had a few chunks of beetroot, radish (mooli in Hindi), carrot and cucumber along with some onions and yes, you can see a bit of capsicum or green bell pepper and raw mango in there too!
Just chopped some fresh tomatoes and followed the same recipe as this tomato soup one and viola!
An absolutely gorgeous looking and delicious soup was ready!
Your family will never know there is radish or even raw mangoes in them!
My 88 year old mom was slurping away this deliciousness!
A few toasted slices of whole wheat bread and our dinner was sorted out...felt so good using up all those leftover veggies put to good use!
I am sure your family will love this simple, quick soup and it will be a staple in your kitchen for a long time!!
Make use of any veggie you have and using this simple basic recipe, bringing a nutritious soup to your dinner table is a piece of cake!
Other soups you can try are Mexican vegetarian soup (with lots of flavors, vegetables and a Mexican twist) and red radish soup .
Shared with #recipeoftheweek.
A warming and comforting pressure cooker tomato and carrot soup!
Ingredients
- 3 large tomatoes
- 1 medium sized carrot
- 1 medium onion
- ½ inch piece ginger
- 3 cloves
- 1 green chilli/jalapeno
- 1 Maggi vegetable seasoning cube (optional)
- ¼ teaspoon red chilli powder
- ¼ teaspoon black pepper powder
- 2 tablespoons butter/oil
- ½ teaspoon sugar
- Salt to taste
Instructions
- Wash the vegetables and cut the onions into big chunks and tomatoes into 2.
- Peel the carrot and roughly chop into big pieces.
- Slit the green chili.
- In a pressure pan, heat 1 tablespoon butter/ghee/oil.
- Add the cloves and ginger and sauté for a few seconds.
- Tip in the vegetables (onion, tomatoes and carrots) and sauté for about 1 to 2 minutes on medium high heat just enough to sear them.
- Pour about 1 to 2 cups of water and close the pressure pan.
- Heat on high, and after one whistle, turn the heat off.
- Once the pressure is released completely, open the pan and let cool slightly.
- Remove the skin from the tomatoes, try and remove the cloves and ginger piece along with the green chili.
- Drain the place them in a blender jar and make a fine paste.
- Place in a saucepan, add water according to how thick or thin you want the soup to be. Add the water in which the vegetables were cooked too.
- Add salt, sugar, the seasoning cube and stir. Bring to a boil. Once it comes to a boil, reduce the heat and simmer for about 5 minutes.
- In a small saucepan, heat 1 tablespoon of butter/ghee/oil and once it is hot, add the chili powder and pepper powder, turn the heat off and add this seasoning into the soup. Mix well and serve hot garnished with chopped green onions or coriander leaves/cilantro and a blob of butter (optional).
- Serve hot with buttered toasted butter.
Notes
You can avoid the carrot and make it just a tomato-onion soup.
If you do not have seasoning cube, you can omit it; it will taste just as good!!
Addition of garlic along with the ginger will give it another flavor; sometimes I use only garlic instead of ginger or sometimes use both.
Enjoy and Happy Eating!
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