Growing up, I remember eating tomato soup made by my mom frequently in winters. She would also make it for holiday parties and it was a great way to start the first course. A beautiful red soup with rich creamy texture was often served with her homemade croutons!
Very recently after tasting tomato soup at different places I realized hers has a different flavor and color. When I asked her for the recipe I found out that she adds carrots and beetroots to them which explains the beautiful color and the texture too! This super healthy soup is very appetizing with its sweet and tangy flavors, mildly spiced with wonderful aroma.
Tomatoes are packed full of beneficial nutrients and antioxidants and are a rich source of vitamins A and C and folic acid. Beetroots are an excellent source of folic acid and a very good source of fiber, manganese and potassium. Carrots are a particularly good source of beta-carotene, fiber, vitamin K, potassium and antioxidants!
Here is a step by step recipe:
Wash tomatoes, Beetroot and carrots
Peel and chop the carrots and beetroot. Cut the tomatoes in half.
Pressure cook all 3 vegetables with a small cinnamon stick for 10 mins.
Optionally, you can also cook them in a crock pot or a regular pot on stove stop with 1 cup of water.
Let the boiled vegetables cool down. Remove the cinnamon stick and the skin from the tomatoes. Puree the rest and strain to remove any seeds from the tomatoes.
Mix corn starch to half cup of water and add it to the tomato puree. Stir well.
Heat ghee in a medium pot. Add cumin seeds and once they begin to sizzle turn off the heat and slowly add the puree.
Add sugar, salt, red chili powder and fresh ground pepper to taste. Bring it to boil on medium high heat stirring few times.
Prep time: 5 mins Cooking time:25 mins Total time: 30 mins
5 ripe tomatoes
1 small beetroot
1 inch cinnamon stick
1 tbsp corn starch
1 tbsp ghee
1/4th tsp cumin seeds
2 tsp sugar
1 tsp red chili powder
1/4th tsp fresh pepper
salt to taste
- Peel and chop the carrots and beetroot. Cut the tomatoes in half.
- Pressure cook all 3 vegetables with the cinnamon stick for 10 mins.
- Cool down boiled vegetables. Discard the cinnamon stick and the skin from the tomatoes.
- Puree the rest in a blender.
- Strain and discard any seeds from the tomatoes.
- Mix corn starch in 1/2 cup of water and Add it to the tomato puree. Stir well.
- Heat 1 tablespoon ghee a medium pot. Add cumin seeds and once they begin to sizzle turn off the heat and carefully pour the puree in the pot.
- Add sugar, salt, red chili powder and fresh ground pepper to taste.
- Bring to boil on medium high heat stirring few times.
Serve hot with some garlic croutons!