Carrot-Tomato Soup

Ingredients for Carrot-Tomato Soup:

1. Onion – 1 big, sliced thin

    Tomato – 1 kg, cut into two halves lengthwise

    Carrot – ½ kg chopped into ½ inch round pieces

    Garlic -2 cloves with skin

2. Olive oil – 1 big spoon

3. Salt and pepper – As required

4. Water – 2 cups

5. Milk after removing the thin membrane – 2.5 cups

6. Basil leaves (Rama Tulasi) – ½ cup

How to prepare Carrot-Tomato Soup?

1. Pre-heat oven 400 degree Fahrenheit.

2. Apply a little oil in the baking tray and spread ingredients no: 1.

3. Sprinkle a little olive oil, salt and pepper to taste.

4. Bake it for 55 minutes till vegetables turn brown colour.

5. Flip the vegetables at regular intervals too. Allow it to cool.

6. Transfer the contents to a bowl along with garlic (peel of skin).

7. Pour one cup water in the baking tray and remove the remaining cooked ingredients.

8. Use this water to blend well the half of the cooked vegetables in a mixer. Make a fine paste.

9. Place this mixture in the stove and add sufficient water to prepare the soup.

10. Now blend remaining vegetables adding 1 cup water and add to soup.

11. Also add sufficient milk and mix well.

12. Add chopped basil leaves to it and cook in low flame for 10 minutes.

13. If needed add extra salt and pepper.

14. Serve hot.

Courtesy: Vanitha Magazine July 15-31, 2017

Read a few more tomato recipes belonging to different categories. Click on the images in the gallery to read.