Tomato and carrot soup
Tomato and carrot soup

Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, tomato and carrot soup. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Tomato and carrot soup is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Tomato and carrot soup is something that I’ve loved my whole life. They’re nice and they look fantastic.

Carrot Tomato Soup recipe with step by step photos. The tomato carrot soup has the sweetness of the carrots & onions, along with the slight tanginess of the tomatoes. Garlic in the soup gives a slight sharpness with the earthy flavors of cumin. Soups are one of the most healthy alternatives to snack on when you are trying to follow a diet of even otherwise and to top that they are super easy to.

To get started with this particular recipe, we must first prepare a few ingredients. You can have tomato and carrot soup using 7 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Tomato and carrot soup:
  1. Make ready 495 grams tomatoes on the vine quater ed then halved
  2. Prepare 170 grams carrots peeled and sliced
  3. Take 170 grams potatoes peeled and cubed
  4. Get 1/4 tsp coriander powder
  5. Make ready dash ground black pepper
  6. Make ready 650 ml Cold water
  7. Get 2 beef stock cubes to your diet. I used knorr reduced stock melts as have loads to use

I kinda sorta think this is the perfect end of fall vegetable soup. It's soothing yet cozy, comforting yet nourishing. Good warm and cold, this bright tasting soup can be made ahead and frozen. Of course you can use fresh tomatoes instead of canned.

Instructions to make Tomato and carrot soup:
  1. Put carrots tomatoes and potatoes in pan or slow cooker I used 8 in 1
  2. Pour water on till just covered
  3. Put stock melts/cubes pepper and coriander on and stir to mix in
  4. Put lid on and cook on low to medium until veg is cooked I used 8 in 1 on 140° for 30 minutes
  5. Take off heat cool a little then blend with stick blender until smooth.
  6. Serve immediately or put in bowls with lids and keep in fridge for upto 4 days.
  7. My batch was 324 calories and served 4 and had following nutrion ….PROTEIN 15 CARBS 60 FIBER 14 SUGAR 17 FAT 11 SAT 2 SODIUM 28 POTASSIUM 21 VITAMIN A 561 VITAMIN C 15 CALCIUM 11 IRON 2

Good warm and cold, this bright tasting soup can be made ahead and frozen. Of course you can use fresh tomatoes instead of canned. Cover and cook until carrots are tender. Add chopped tomatoes and chicken broth. Fish out the bay leaves and whizz the soup with a hand blender.

So that is going to wrap it up with this special food tomato and carrot soup recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!