Make warm tomato carrot soup at home whether you are well or even not feeling well. The mix of tomato, carrot, pumpkin, onion will definitively light up your mood. So here is the Easy Tomato Carrot Pumpkin Soup Recipe
Easy Tomato Carrot Pumpkin Soup Recipe
Ingredients:
- 1/2 tsp butter
- ¼ tsp Jeera (cumin seeds) – Optional
- 1 chopped onion
- 2 garlic cloves
- 1 cup chopped carrots
- 1 cup pumpkin chopped (or alternatively use potato)
- Salt & Pepper
- 3 chopped tomatoes
- Water
- Basil leaves
- 1/2 tsp sugar
- Cooking cream for garnishing
Method:
- I have used a pressure cooker to make this soup.
- Heat up the pressure cooker vessel and take 1/2 tsp butter
- Let butter melt
- If you like Jeera (cumin seeds) then at this time add some
- Add 1 chopped onion, 2 garlic cloves, 1 cup chopped carrot – it will help thicken the soup and bring a nice texture and 1 cup pumpkin – (you can optionally take potato instead of pumpkin)
- Pumpkin gives mild sweetness to the soup
- Now Add some salt and pepper
- Add chopped 3 tomatoes
- Mix well
- Add 1 cup water
- Close the cooker and wait for 2 Whistles
- Now open the cooker and let it cool down
- And then churn the mixture in a mixie
- Now strain the mixture in a bowl so that all tomato seeds or thick skin gets strained out.
- Now take the soup in a pan and let it heat up
- Add some water to manage thickness
- Now Add some crushed black pepper
- Add 1/2 tsp sugar to balance the sourness of tomato
- Mix well
- Wait for one boil
- Now switch off the flame
- Add basil leaves by tearing them with hands (don’t use a knife)
- Serve soup in a bowl
- Garnish with some cream and a basil leave.
