A perfect combination of sweetness and tanginess, this tomato carrot soup Indian recipe is smooth, flavourful, and delicious in taste. It is a healthy nutritious drink for adults as well as babies.
About Tomato Carrot Soup Indian Style
Healthy Tomato carrot soup can be enjoyed at any time of the day as at snack time or before a meal, or even for a light dinner with bread or chapatti or a sandwich.
This tomato soup is naturally thick and smooth in texture, very healthy with the addition of carrot and beetroot to it, and does not require any cornflour mixture to provide thickness. Homemade soups are low in sodium and preservative free when compared to the canned soups.
Indian style tomato carrot soup recipe is very easy to made at home and enjoyed at any time of the day as hot or warm. This beetroot tomato carrot soup is a gluten-free, vegan, and diabetic-friendly soup recipe.
How to Make this Simple Tomato Carrot Soup at Home
For making tomato carrot soup we need some chopped fresh ripe red colored tomatoes, carrot, beetroot, onion, ginger, garlic, and some herbs to make it more aromatic and flavourful. First, we do saute then pressure cook them in a pressure cooker. After that, we blend them and give a tadka of heeng and black pepper and cook till it starts boiling. Then serve hot this tomato carrot soup with your favorite sandwich or garlic bread or even with some boiled macaroni.
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Carrot Beetroot Tomato Soup Benefits
Tomato
- Low in carbs, rich in water and essential nutrients like Vitamin C, K, B2, Folate, and potassium.
- Lycopene and beta carotene in tomatoes act as great antioxidants and protect our cells from damages also help in keeping strong bones.
- Tomatoes are very beneficial in controlling blood pressure and preventing heart disease.
- Vitamin K presents in tomatoes helps in normal blood clotting functional and folate is a very important nutrient for pregnant women for proper tissue growth and cell function of the fetus.
Beetroot
- Rich in Vitamin A, C, folic acid, iron, calcium, potassium, manganese, and fibre. It can be eaten raw, cooked, or in pickle foam.
- It helps in increasing oxygen levels in the body, reduces inflammation, and improves physical performance.
- Beetroot helps in reducing blood pressure and hence heart-related problems.
- A person with low blood pressure should avoid drinking beetroot juice daily.
- Step by step praparation of Tomato carrot soup
Easy Tomato Beetroot Carrot Soup Recipe-Step by Step Preparation
1. Heat oil in a pressure cooker on a low flame, add cumin seeds and bay leaf, saute them. Now add chopped onion, ginger, garlic clove, and some coriander leaves. Mix and saute for 1 minute.
2. Add chopped beetroot and carrots and mix. Then add cubed tomatoes and let the mixture cook for 4-5 minutes after covering it with a lid.
3. After that, add water and close the lid of the pressure cooker. Wait until 4-5 whistles go off. Switch off the flame. Once the pressure is released, open the lid of the pressure cooker and let the mixture cool down a lit bit.
4. Transfer the mixture into a mixer grinder jar and blend it and then strain it with the help of a strainer. Repeat the blending and straining process till all the mixture is done.
5. Now take a pan, add oil, and heat it. Add heeng and black pepper powder. Then transfer the blended mixture and cook for 1-2 minutes.
6. Finally, add salt and sugar and start cooking the soup mixture on high flame till it starts boiling. At this stage, taste the salt and sugar in the soup. Add more if required. Cook another 1-2 minutes.
7. Transfer the ready soup to a soup bowl and serve hot or warm according to your choice. Decorate with mint or green coriander leaves with some butter to enhance its flavor.
Serving Suggestions
Easy homemade tomato carrot soup can be enjoyed at any time of the day as at snack time or before a meal, or even for a light dinner with bread or chapatti or a sandwich.
Tips and Tricks
- Choose fresh, ripe, red-colored, and soft tomatoes for this soup recipe.
- Add little cream or milk to give it a creamy texture and flavor.
- Adding sugar is optional as we have used beetroot in this recipe that has a natural sweetness. Or if you like it sweeter then add jaggery or sugar.
- Decorate with butter or cheese, and mint before serving gives an wonderful aroma to the soup.
- Make soup consistency thick or thin by adding water or a mixture of milk and water according to your preference but I recommend keeping it medium thick for a great taste.
Recipe Card
Easy Tomato Carrot Soup Indian Style Recipe
Ingredients
- 11 Small size tomato 700gm
- 1 Medium sized carrot
- 1 Medium sized beet root
- 1 Small onion
- ½ tsp Cumin Seeds (jeera)
- 1 inch Ginger (adrak)
- 3-4 Garlic clove (lehasun)
- 1 Bay leaf (tej patta)
- 2 Tsp Oil
- 1 pinch heeng
- ½ tsp Black pepper powder (kali mirch powder)
- 1 tsp Sugar (optional)
- 1 ½ tsp Salt
- Few springs of green coriander leaves
Instructions
- Heat oil in a pressure cooker on a low flame, add cumin seeds and bay leaf, saute them.
- Now add chopped onion, ginger, garlic clove, and some coriander leaves. Mix and saute for 1 minute.
- Add chopped beetroot and carrots and mix.Then add cubed tomatoes and let the mixture cook for 4-5 minutes after covering it with a lid.
- After that, add water and close the lid of the pressure cooker. Wait until 4-5 whistles go off. Switch off the flame.
- Once the pressure is released, open the lid of the pressure cooker and let the mixture cool down a lit bit.
- Transfer the mixture into a mixer grinder jar and blend it in batches and then strain it with the help of a strainer. Repeat the blending and straining process till all the mixture is done.
- Now take a pan, add oil, and heat it. Add heeng and black pepper powder. Then transfer the blended mixture and cook for 1-2 minutes.
- Finally, add salt and sugar and start cooking the soup mixture on high flame till it starts boiling.
- At this stage, taste the salt and sugar in the soup. Add more if required. Cook another 1-2 minutes.
- Transfer the ready soup to a soup bowl and serve hot or warm according to your choice.
- Decorate with mint or green coriander leaves with some butter to enhance its flavor.
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