Tomato Carrot and Coconut Milk Soup Coconut milk adds a unique richness to this tomato and carrot soup. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 21 Nov 2016 in Recipes Course New Update Main Ingredients Tomatoes, Carrots Cuisine Indian Course Soups Prep Time 11-15 minutes Cook time 16-20 minutes Serve 4 Taste Mild Level of Cooking Easy Others Veg Ingredients list for Tomato Carrot and Coconut Milk Soup 5-6 medium Tomatoes cut into cubes 2 medium Carrots peeled and cut into cubes to sprinkle Coconut milk ½ cup + 2 teaspoons Oil 5-6 Garlic cloves crushed 1 medium Onion sliced 1 Bay leaf 4-5 Black peppercorns to taste Salt a pinch Sugar 1 tablespoon Tomato ketchup 4 cups Vegetable stock for garnishing coriander sprig Method Heat oil in a pressure cooker. Add garlic and sauté till it turns golden. Add onion, bay leaf and peppercorns and sauté till onions are translucent. Add tomatoes, carrots and sauté for 4-5 minutes. Add salt, sugar and tomato ketchup and mix well. Add vegetable stock, mix, cover and pressure cook for 4-5 whistles. Open the lid once the pressure is completely released. Grind to a fine puree with hand blender. Strain through strainer and pour into a non-stick pan. Once the soup comes to a boil, add coconut milk and mix. Drizzle some coconut milk and serve hot garnished with coriander sprig. #Bay leaf #Black peppercorns #Carrots #Coconut milk #coriander sprig #Garlic cloves #Oil #Onion #Salt #Sugar #Tomato ketchup #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