Posted in Recipes, Soups

Carrot, Tomato and Basil Soup

There is a faint nip in the air in the early mornings here in Bangalore. The skies are back in their white and azure dress code. And the markets are beginning to see the presence of some good quality vegetables after the seasonal monsoon slump. The tomatoes have gotten very cheap. Its probably a good time to start researching for new recipes and soups, me thinks! 🙂 And on the same note, tonight I made the lovely carrot and tomatoes soup. When this was getting cooked my kitchen was filled with the aroma of basil and garlic, one of my favorite aromas! I am not going to go into a preachy mode and give a sermon on nutritional benefits of carrots, but I would say this, it’s a good, tasty way to include more carrots in your diet!

Carrot, Tomato and Basil Soup ~ Soup 10 of #100happysoups ! Ingredients: 3 medium sized carrots, peeled and cut into large cubes 2 medium sized tomatoes, washed 2 tbsp olive oil, 4 cloves of garlic, one large handful of fresh basil, finely chopped 1 tbsp sugar, adjust and add a bit more if the tomatoes are extremely tart, 1 tsp salt, adjust as per taste 1/2 tsp pepper powder, 1/4 tsp cumin powder Method: Take the carrot cubes in a deep sauce pan. Make two perpendicular slits on the tomatoes at the stem end. This will make removing the skin easier. Place them in the pan too. Add just enough water to cover the carrots and tomatoes say about 2 cups. Put the pan on a medium heat on the stove and cook till the carrots are slightly translucent/look soft and the tomatoes look just mushy. Take it off the flame and strain the water into a bowl and reserve the water for later use. Let the vegetables cool slightly. Once they cool down a bit, peel the tomatoes and puree both carrots and tomatoes in a food processor till absolutely smooth. If you wish, you may sieve the resultant purée. Heat the same pan after wiping dry with a cloth. Add olive oil and once it is just hot, add the garlic. Once the garlic is golden, add the chopped basil and give everything a good stir. After a minute or so, add the puree. Season with sugar, salt, pepper and cumin. Let it come to a boil. Turn the heat to simmer and let it bubble till the red color slightly deepens, about another 5 minutes or so. Mix corn flour in a some water, 3-4 tbsp in a small bowl and stir it well to form a smooth paste. Add to the soup. Heat it for an another minute or so and then switch the flame off. Spoon into soup bowls and serve hot. If you wish you may add croutons and garnish with more basil. #soupnight #soupdinner #healthyfoodporn #carrot #tomato #basil #soup #dairyfree #meatfree #paleo #vegan #lowcarb #lowfat #vscocam #vscofood #instagood #food52 #cleaneating #mealplanning #soulfood #foodstagram #veggiegoodness #dinner #homemadefood #weightwatchersindia #whatsfordinner #whatsonmyplate

A post shared by Srujan Desai (@d.srujan) on

Recipe:
This hasn’t really been adapted from somewhere, it’s just the standard cook, puree and season formula which works for most veggies.
Serves 2 generous portions

Ingredients:

3 medium sized carrots, peeled and cut into large cubes
2 medium sized tomatoes, washed
2 tbsp olive oil,
4 cloves of garlic,
one large handful of fresh basil, finely chopped
1 tbsp sugar, adjust and add a bit more if the tomatoes are extremely tart,
1 tsp salt, adjust as per taste
1/2 tsp pepper powder,
1/4 tsp cumin powder

Method:

  1. Take the carrot cubes in a deep sauce pan. Make two perpendicular slits on the tomatoes at the end where they are attached to stems without separating them into halves. This will make removing the skin easier. Place them in the pan too. Add just enough water to cover the carrots and tomatoes say about 2 cups.
  2. Put the pan on a medium heat on the stove and cook till the carrots are slightly translucent/look soft and the tomatoes look just mushy. Take it off the flame and strain the water into a bowl and reserve the water for later use. Let the vegetable cool slightly.
  3. Once they cool down a bit, peel the tomatoes and puree both carrots and tomatoes in a food processor till absolutely smooth. If you wish, you may sieve the resultant purée but I chose to leave the fibres in.
  4. Wipe the same pan in which you boiled the vegetables with a dry cloth and heat it. Add olive oil and once it is just hot, add the garlic. Once the garlic is golden, add the chopped basil and give everything a good stir. This will infuse the flavors of garlic and basil well into the oil.
  5. After a minute or so, add the puree. Season with sugar, salt, pepper and cumin. Let it come to a boil. Turn the heat to simmer and let it bubble till a red color slightly deepens, about another 5 minutes or so.
  6. Mix corn flour in a some water, 3-4 tbsp in a small bowl and stir it well to form a smooth paste. Add to the soup. The soup will immediately start to thicken. Heat it for an another minute or so and then switch the flame off.
  7. Spoon into soup bowls and serve hot. If you wish you may add croutons and garnish with more basil.
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