Wednesday, February 2, 2011

Spiced Carrot Tomato Soup

Continuing with our once a week soup diet, I exhausted almost all the soup recipes I had with me. This is when I started looking up easy soup recipes. Well, it has to be easy else it never gets made!
Have written down a couple of them, but the carrot and tomato soup just caught my eye. It looked beautiful, bright and appetizing. Unfortunately for my taste, it sounded quite bland. So I decided to give it my own twist.

So for all you thin and spicy soup lovers out there, this is for you!

Level: Easy
Serves: 4 people

2 large carrots, roughly chopped
2 medium tomatoes, roughly chopped
Salt as per taste
Pepper as per taste
1 tsp oil
3/4 tsp cumin seeds
1 inch cinnamon stick
4 cloves
4 black peppers
1 bay leaf
Water as required

Step 1 - Place the chopped carrots and tomatoes in a pressure cooker. Add water till it is half way to the vegetables. Pressure cook for 2 whistles or till the vegetables are well done.

Step 2 - Once the vegetables cool down, blend them with the water they are in, to form a smooth paste. Strain this mixture.

Step 3 - In a pot, heat oil. Add cumin seeds, cinnamon, cloves, black pepper, bay leaf and salt. When the cumin seeds change color, pour in the strained carrot-tomato mixture. Add water till the soup reaches your preferred consistency.

Serve piping hot, with a sprinkle of pepper.

I served this with the tomato - mint bruschetta. Just perfect!

If you are uncomfortable with consuming the whole spices in your soup, you can also strain the soup into soup bowls while serving. This will give it all the flavor and no spicy crunch in between sips.

The original recipe does not add the spices. So if you want to keep it nice and simple. Skip step 3. Just reheat the strained mixture with water and salt. Serve with a sprinkle of pepper. Done!

Happy cooking everyone!

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