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 to 400 degrees 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.
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 of water into the baking tray and remove the remaining cooked ingredients.
8. Use this water to blend well 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. Blend the remaining vegetables, adding 1 cup of water, and add to the soup.
11. Also, add sufficient milk and mix well.
12. Add chopped basil leaves to it and cook on a 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.
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