A quick tomato carrot soup that doesn’t require much toiling in the kitchen. With just a few ingredients and a couple of time-saving tools, you will have steaming hot cups of soup on the dining table within minutes.
(for 2 cups of soup)
- Tomatoes – 4 small
- Carrots – 2 small (or 1 large)
- Water – 2.5 cups (more for thinner soup)
- Pepper corns – 10 (adjust to taste)
- Salt – to taste
- Butter – 1 teaspoon
- Fresh herbs for garnishing (optional)
Scrape the carrots. Cut into 2-inch pieces if the carrots are too big.
Wash the tomatoes.
Place carrots, tomatoes, pepper corns along with two cups of water in a pressure cooker.
Close the lid of the pressure cooker and cook till the vegetables are soft. (In the Indian-style cooker, I cook this on high heat till one whistle, then on medium heat till another whistle. If you don’t have a pressure cooker, cook the vegetables in any thick-bottomed pan, covered.)
Let the cooked tomatoes and carrots cool a bit. The tomatoes might have split and spilled their juice into the water. That’s fine.
Transfer the contents of the pan into a blender (or use a hand blender). Blend to a smooth puree.
Put the puree back into the cooker or pan, dilute with half a cup of water. Season with salt.
Bring to a boil, then simmer for five minutes.
Tomato carrot soup is ready. Ladle into individual serving bowls or cups. Top with butter. Serve hot.
Variations: Garnish tomato carrot soup with fresh chopped herbs like coriander, parsley or oregano.
Using whole peppercorns gives the soup a grainier pepperiness – the peppercorns don’t fully blend with the vegetables, though they soften and turn milder when pressure-cooked. You could instead, if you wish, powder the pepper corns separately and add to the soup later along with salt.