Tomato and carrot soup
Tomato and carrot soup

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, tomato and carrot soup. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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.

Tomato and carrot soup is one of the most popular of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Tomato and carrot soup is something which I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can cook 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. Get 170 grams carrots peeled and sliced
  3. Make ready 170 grams potatoes peeled and cubed
  4. Prepare 1/4 tsp coriander powder
  5. Prepare dash ground black pepper
  6. Get 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 this up with this exceptional food tomato and carrot soup recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!