Tangy and Sweet Carrot Tomato Soup Recipe

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Carrot Tomato Soup is a quick and easy soup that can be served either cold for summer or hot during winter. The sweetness from the carrots and the red ripe tomatoes with a little tang, bring out refreshing flavors to this soup. This makes a perfect child-friendly food and a perfect way to include vegetables in the diet.

Ingredients

8Tomatoes roughly chopped
2 mediumCarrots roughly chopped
1 mediumPotato peeled and sliced
2Brown bread slices
1 mediumOnion sliced
4 clovesGarlic crushed
2 cupsVegetable stock
1Bay leaf
4-6Black peppercorns
4-6Fresh mint leaves
Saltto taste

Directions

Toast the brown bread slices in a toaster and cut toasted slices with a sharp knife into small square pieces and alternately you can first cut the bread slices into small pieces and then dry roast in a non-stick pan and toss it continuously, till they turn crisp.
Pressure cook tomatoes, carrots, potato, onion and garlic with one cup vegetable stock or water, bay leaf, peppercorns, mint leaves and salt.
Cool the cooked mixture and ensure that the potato is thoroughly cooked.
Remove bay leaf from the veggie mixture and then puree it to a fine consistency in a blender.
In a pan pour the blended vegetable puree and pour the remaining vegetable stock or water and adjust salt according to your taste
Cook for 5 min on a low flame and serve with toasted brown bread.

Carrots are rich in vitamin A, vitamin C, vitamin K, vitamin B8, pantothenic acid, folate, potassium, iron, copper, and manganese.
Tomatoes are a good source of vitamin C, biotin, molybdenum and vitamin K.

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Meghna Nath