Total Time: 30 minutes
Serves: 2
Trust me, this isn’t your usual Cream of Tomato Soup. The grated lime rind used in this recipe gives it a nice fresh taste and fragrance to the otherwise old tomato soup. The carrot used helps to balance the tanginess of the tomatoes. This beautiful Carrot and Tomato Soup is rich in nutrients and absolutely healthy.
INGREIDENTS:
1. Carrot - 1 large peeled and centre scooped out, diced
2. Tomatoes - 2 medium
3. Garlic -5 large cloves
4. Onion- 1 medium sliced
5. Lime rind - 1/2 heaped tsp
6. Olive Oil
7. Water
METHOD:
1. Boil 4 cups of water. Add the peeled and diced carrot and whole tomatoes. Let the vegetables soften fully. Once softened, keep it aside and let it cool. Do not throw the vegetable stock.
2. Put the vegetables and stock in a juicer or mixy and make a thin puree.
3. Heat olive oil in a pan and the sliced onion and garlic cloves. Saute till translucent.
4. Now add the puree to it and bring it to boil till it reduces and gets thicker to a soupy consistency.
5. Season with salt, black pepper powder and grated lime rind and mix well for a minute.
6. Let it cool a little, put it in the juicer or mixy again to puree the onions and garlic. And it is done!
TIPS:
1. For people who do not care about calories you can put as much butter you want to make the soup taste rich!
2. You can have it with bread dipped in some olive oil or baked sweet potato chips like I do.
3. You may make the soup in bigger batches and store.
Recipe by: Tanisha De
Serves: 2
Trust me, this isn’t your usual Cream of Tomato Soup. The grated lime rind used in this recipe gives it a nice fresh taste and fragrance to the otherwise old tomato soup. The carrot used helps to balance the tanginess of the tomatoes. This beautiful Carrot and Tomato Soup is rich in nutrients and absolutely healthy.
INGREIDENTS:
1. Carrot - 1 large peeled and centre scooped out, diced
2. Tomatoes - 2 medium
3. Garlic -5 large cloves
4. Onion- 1 medium sliced
5. Lime rind - 1/2 heaped tsp
6. Olive Oil
7. Water
METHOD:
1. Boil 4 cups of water. Add the peeled and diced carrot and whole tomatoes. Let the vegetables soften fully. Once softened, keep it aside and let it cool. Do not throw the vegetable stock.
2. Put the vegetables and stock in a juicer or mixy and make a thin puree.
3. Heat olive oil in a pan and the sliced onion and garlic cloves. Saute till translucent.
4. Now add the puree to it and bring it to boil till it reduces and gets thicker to a soupy consistency.
5. Season with salt, black pepper powder and grated lime rind and mix well for a minute.
6. Let it cool a little, put it in the juicer or mixy again to puree the onions and garlic. And it is done!
TIPS:
1. For people who do not care about calories you can put as much butter you want to make the soup taste rich!
2. You can have it with bread dipped in some olive oil or baked sweet potato chips like I do.
3. You may make the soup in bigger batches and store.
Recipe by: Tanisha De