Tomato And Carrot Soup With Ginger
Tomato And Carrot Soup
This is an easy and delicious soup to make and it is quite light. Make it in bulk for large parties and serve it in small mugs or cups. You can add a dash of chilli sauce before serving directly in mugs/bowls for those who like their food hot and spicy. You can make it with tinned tomatoes too, when fresh are expensive.
Edited November 2023
500 gm. ripe tomatoes, chopped roughly (you can use tinned tomatoes too)
100-150 gm. carrots, peeled and chopped roughly
1 medium onion peeled and chopped roughly
1/2-1 inch piece of ginger, peeled and chopped
A small bunch of coriander leaves
1 tbsp. butter
500 ml. vegetarian stock (stock granules/powder/cube dissolved in hot water). You can use chicken stock if you wish.
Salt to taste
1 tsp. freshly ground peppers
A dash of chilli sauce
1-2 tsp. sugar (optional), to be added only after tasting and if it is too tart
Heat butter/oil in a pan.
Add onions and ginger. Fry until onions are translucent, not brown.
Add carrots and stir fry for a couple of minutes.
Add tomatoes stir fry for 5 minutes.
Add water and simmer for 20 minutes or so, until carrots are cooked. Turn heat off.
Liquidize in a blender or using a stick blender.
Strain to remove pips/fibres.
Transfer back to the pan.
Add chilli sauce to taste.
Taste and adjust seasoning. If too sharp (sometimes tomatoes are sharp), add 1-2-3 tsp. of sugar.
Serve hot in mugs or in a bowls, with fresh bread slices or rolls.
You can add 1 tbsp. tomato puree, to give it a darker colour.
You can add a tiny dollop of double cream to each cup, twirl it with a fork and serve.
You can garnish each serving with chopped herbs of your choice and finely chopped green chillies, if you like hot food.
You can add 1/2 tsp. Garam Masala to the finished soup, stir, just before serving.