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.

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Tomato Carrot and Coconut Milk Soup

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


  1. Heat oil in a pressure cooker. Add garlic and sauté till it turns golden.
  2. Add onion, bay leaf and peppercorns and sauté till onions are translucent.
  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.
  4. Open the lid once the pressure is completely released. Grind to a fine puree with hand blender.
  5. Strain through strainer and pour into a non-stick pan. Once the soup comes to a boil, add coconut milk and mix.
  6. Drizzle some coconut milk and serve hot garnished with coriander sprig.