Tomato And Carrot Soup Tomato and carrot soup served with crispy croutons. By Sanjeev Kapoor 04 Nov 2014 in Recipes Course New Update Main Ingredients Tomatoes, Carrots Cuisine Indian Course Soups Prep Time 16-20 minutes Cook time 26-30 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Tomato And Carrot Soup 8 Tomatoes roughly chopped 2 medium Carrots roughly chopped 1 medium Potato peeled and sliced 2 Brown bread slices 1 medium Onion sliced 4 cloves Garlic crushed 2 cups Vegetable stock 1 Bay leaf 4-6 Black peppercorns 4-6 Fresh mint leaves to taste Salt Method Toast the brown bread slices in a toaster and cut toasted slices with a sharp knife into small square pieces. Alternately you can first cut the bread slices into small pieces and then dry roast in a non-stick pan, tossing continuously, till they are 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. Ensure the potato is thoroughly cooked. Remove bay leaf and then puree it to a fine consistency in a blender. Heat the pureed vegetables in a pan, add the remaining vegetable stock or water and adjust salt. Simmer for five minutes and serve with toasted brown bread croutons. #Bay leaf #Black peppercorns #Brown bread slices #Carrots #Fresh mint leaves #Potato #Salt #Tomatoes #Vegetable stock Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article