How to make 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.
Main Ingredients : Tomatoes (टमाटर), Carrots (गाजर)
Cuisine : Indian
Course : Soups
For more recipes related to Tomato Carrot and Coconut Milk Soup checkout Tomato Egg Drop Soup, Tomato Saar, Tomato Egg Drop Soup, Tomato Melon Gazpacho . You can also find more Soups recipes like Mixed Vegetable Soup Mixed Dal Shorba Tom Yum Kung Soup Tomato Saar
Tomato Carrot and Coconut Milk Soup Recipe Card
Hindi: tamatar
Relish a salad platter of thinly sliced tomatoes, with chunks of mozzarella, a drizzle of olive oil, sliced black olives and basil leaves. Arrange in concentric circles on a nice white plate. The word relish is just perfect here. And not just salads, for all those rich and good-looking Indian preps, the very famous onion-tomato masala is a must! Then, there are soups, beverages (call for the Bloody Mary!), snacks and even desserts made of these plump red things. Even the green ones are in use today. Must say, terrific tomatoes!
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Tomato Carrot and Coconut Milk Soup Recipe
Tomatoes cut into cubes 5-6 medium
Carrots peeled and cut into cubes 2 medium
Coconut milk ½ cup + to sprinkle
Oil 2 teaspoons
Garlic cloves crushed 5-6
Onion sliced 1 medium
Bay leaf 1
Black peppercorns 4-5
Salt to taste
Sugar a pinch
Tomato ketchup 1 tablespoon
Vegetable stock 4 cups
coriander sprig for garnishing
Method
Step 1
Heat oil in a pressure cooker. Add garlic and sauté till it turns golden.
Step 2
Add onion, bay leaf and peppercorns and sauté till onions are translucent.
Step 3
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.
Step 4
Open the lid once the pressure is completely released. Grind to a fine puree with hand blender.
Step 5
Strain through strainer and pour into a non-stick pan. Once the soup comes to a boil, add coconut milk and mix.
Step 6
Drizzle some coconut milk and serve hot garnished with coriander sprig.
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
