Tomato And Carrot Soup

Tomato and carrot soup served with crispy croutons.

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


  1. 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.
  2. 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.
  3. 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.