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Tomato-Carrot Soup

Vegan, Gluten free healthy soup, made with few ingredients,on Stove top / Instant pot electric pressure cooker.
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Recipe Cooked, Photographed and Written by Praveena

Prep Time:2 mins   CookTime:Given Below   Cuisine: English

I know, tomato soup is the most common of all the soups which is most preferred. I made tomato soup many a times. So, I wanted to try the same with a twist by adding carrots too, as my three kids love eating carrots. Moreover, makes it more nutritious and filling.

And it was perfect for this rainy and chilling weather these days. My kids and husband had their eyes up with cheer,when they had their first spoonful…:-) Happy me!!  Even you can try and please your dear ones!! 

Before starting to cook, don’t forget to see the Tips mentioned at the end.

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Ingredients :

  • Tomatoes – 4
  • Carrots – 4
  • Onions – 2
  • Ground Pepper Powder – 1 teaspoon
  • Cumin Powder / Jeera powder – 2 teaspoons
  • Chopped Coriander – 2 teaspoons
  • Salt – as required
  • Water – 1½ cups

Special Ingredients:

  • Cumin Powder / Jeera powder 

Step wise pics Procedure for Tomato Carrot Soup:

PREP WORK (for both methods):

Firstly, wash the tomatoes & carrots. Peel the carrots & onions. Cut all of them into big chunks.

STOVE TOP METHOD(12 mins)

Take the veggie chunks into a blender / processor / mixie and grind into a puree by adding half a cup of water.

Tomato Carrot Soup

Transfer this puree into a thick bottomed vessel . 

Then, add one cup of water, put the vessel on stove top under high flame.

Let it boil until it thickens, might be for around 10 to 12 mins.

At this stage, add the salt, cumin powder and ground pepper powder. Mix everything thoroughly and switch the flame off. Done!!

INSTANT POT / ELECTRIC PRESSURE COOKER METHOD (8 mins)

Tomato Carrot Soup

Transfer all the vegetable chunks into the IP vessel. Add enough water to soak the veggies completely. 

Switch the instant pot ON, set it to SOUP mode, high pressure, for 6 mins with valve closed.

Tomato Carrot Soup

Release the pressure manually. Blend everything smoothly, using a hand blender.

Add the pepper powder, salt and cumin / jeera powder. Mix up everything thoroughly.

Garnish with chopped coriander leaves. Done!!

Tips:

  • Continuous Stirring is not needed while the veggie puree is getting boiled.
  • I did not add any corn flour to this soup for thickening , but you can if you wish to.
  • You can garnish the soup with dried herbs, fresh herbs,garlic powder,chilli flakes. etc. I added chilly flakes.
  • Serve the soup hot with croutons or bread or chips or papad too.
  • Yes, you can reheat the soup unlike the store bought soup in a cup sachets.That’s a good news right!! 
  • It tasted the same even after 2 days of storing.
  • Above measurements were enough for 4 servings.

Result:

  • The colour of the soup is so bright, taken from the tomatoes and carrots.
  • When I tasted this soup it’s exactly the same, that I had at a restaurant, sometime back.
  • This, Tomato Carrot Soup, completely filled up our tummies, as we had loads of toasted bread along with it.
Tomato Carrot Soup
Warm Tomato Carrot soup in bowls, along with croutons and bread as side

Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:

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Tomato Carrot Vegan Soup

VegCookBook by Praveena
Vegan, Gluten free healthy soup,made with few ingredients,on Stove top / Instant pot electric pressure cooker. Suitable for Kids, Party, Quick dinner.
Prep Time 2 mins
Cook Time 12 mins
Total Time 14 mins
Course Soup, Starter
Cuisine English
Servings 4

Equipment

  • Sauce Pan / Vessel (for stove-top method)
  • Hand Blender/Mixie (for both methods)
  • Instant Pot or Electric Pressure Cooker (for IP method)

Ingredients
  

  • 4 count Tomatoes
  • 4 count Carrots
  • 2 count Onions
  • 1 teaspoon Ground Pepper Powder
  • 2 teaspoons Cumin Powder / Jeera powder
  • 2 teaspoons Fresh Coriander leaves (finely chopped)
  • 1 teaspoon Salt (as per taste)
  • cups Water

Instructions
 

PREP WORK (for both methods):

  • Firstly, wash the tomatoes & carrots. Peel the carrots & onions. Cut all of them into big chunks.

STOVE-TOP METHOD(time:12 mins)

  • Take the veggie chunks into a blender / processor / mixie and grind into a puree by adding half a cup of water.
  • Transfer this puree into a thick bottomed vessel . 
    Then, add one cup of water, put the vessel on stove top under high flame.
  • Let it boil until it thickens, might be for around 10 to 12 mins.
    At this stage, add the salt, cumin powder and ground pepper powder. 
    Mix everything thoroughly and switch the flame off. Done!!

INSTANT POT / ELECTRIC PRESSURE COOKER METHOD(time:8 mins)

  • Transfer all the vegetable chunks into the IP vessel.
    Add enough water to soak the veggies completely.
  • Switch the gadget ON, set it to SOUP mode, high pressure, for 6 mins with valve closed.
  • Later release the pressure quickly / manually (QPR). Blend everything smoothly, using a hand blender.
    Add the pepper powder, salt and cumin / jeera powder. Mix up everything thoroughly.
    Garnish with chopped coriander leaves. Done!!

Notes

Please see the MAIN POST for step wise pics & RECIPE TIPS!
Keyword Tomato & Carrot Soup, vegan soup with tomato

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11 comments

  1. do u have a recommendation for a hand blender that works well with indian cooking in instant pot? pls let me know. Yum soup 🙂

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