Wednesday, May 26, 2010

Tomato-Carrot Soup

Winters is a time in India, when a variety of fresh vegetables flood the local vegetable markets. And born in a family where eating freshly cooked food is advocated, we always had the privilege of eating everything that was made by the loving hands of my mother from scratch (also it would be improper if I do not mention that my father is an equally good cook) .... no store bought stuff.Unlike what I do sometimes out of my laziness or rather my convenience - gulping down canned stuff !! Since winter was the perfect time when tomatoes and carrots are found in abundance, my mother used to prepare this hearty soup and evening was the perfect time when my entire family would sit down discussing about our day over a hot bowl of this soup.

This soup is so hearty that you start glowing when you have it regularly for few days !

Preparation Time 40 minutes
Serves - 4
Fresh Tomatoes - 1 pound
Carrot - 1 medium size
Garlic - 2 tsp minced
Ginger - 2 tsp minced
Green Chillis - 2
Cinnamon - 1 inch stick
Method of Preparation
1 Wash tomatoes and carrots. Chop them and keep aside along with chillis.
2 Pressure cook tomatoes and carrots . Add the minced ginger,garlic, chillis and cinnamon stick to it while cooking. If you do not have a pressure cooker, you can boil the vegetables along with the spices in a deep vessel or pot.Add salt and sugar to it.
3 When the vegetables are soft and thoroughly cooked, remove from heat and cool.
4 Pour the contents over a strainer and separate the skin and seeds of the tomatoes. Collect the pulp in a separate container. Repeat this process till all the pulp is separated from the skin and seeds.
5 Take this soup and boil till it simmers and reaches the right consistency.
Serving Tips
Serve hot. Add a dash of butter and pepper for extra flavor.
You may also garnish with cilantro.
Use red ripe tomatoes for extra taste and flavor. Make sure you squeeze out all the pulp.


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