Tomato and carrot soup
Tomato and carrot soup

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, tomato and carrot soup. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Tomato and carrot soup is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Tomato and carrot soup is something that I’ve loved my entire life. They are 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 begin with this particular recipe, we must first prepare a few components. You can cook tomato and carrot soup using 7 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Tomato and carrot soup:
  1. Take 495 grams tomatoes on the vine quater ed then halved
  2. Prepare 170 grams carrots peeled and sliced
  3. Prepare 170 grams potatoes peeled and cubed
  4. Prepare 1/4 tsp coriander powder
  5. Prepare dash ground black pepper
  6. Make ready 650 ml Cold water
  7. Make ready 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.

Steps 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 exceptional food tomato and carrot soup recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!