Ingredients

The following ingredients have 4 Servings
  • 2 large tomatoes (roughly chopped)
  • 1 carrot (peeled and roughly chopped)
  • 1 onion (roughly chopped)
  • Salt
  • Pepper powder
  • 2 teaspoons butter or olive oil

Instruction

  • Heat a small pressure cooker. Add 2 teaspoons butter or olive oil. Add roughly chopped onions and saute well till they turn soft.
  • Now add just 3/4 cup water and bring to a boil. Close the pressure cooker and pressure cook for 3-4 whistles.
  • Strain the boiled vegetables and reserve the stock. Allow the cooked vegetables to cool for a while and then blend to a smooth puree. (If using hand blender you do not have to tarin, just puree the entire contents using hand blender)
  • Return the pureed vegetables along with reserved stock to the pressure cooker. Add more water if needed, Simmer for 5-7 minutes. Season with salt and pepper. Do not boil the soup, just simmer. Serve carrot and tomato soup hot with any toast or croutons.