Creamy Tomato & Carrot Soup Recipe – Easy Indian Style

Last Updated on 2 months by Neha Deshmukh

Creamy Tomato & Carrot Soup Recipe – Easy Indian Style

Hey everyone! There’s just something so comforting about a warm bowl of soup, isn’t there? Especially when the weather turns a little chilly, or you’re just craving something cozy. This creamy tomato and carrot soup is a family favorite – it’s simple, flavorful, and comes together really quickly. I first made this when I was trying to find a way to sneak more veggies into my little one’s diet, and it’s been a hit ever since! Let’s get cooking.

Why You’ll Love This Recipe

This isn’t your average tomato soup. We’re giving it a lovely Indian twist with simple techniques that elevate the flavor. It’s creamy, subtly sweet, and has a warmth from the pepper that just feels good. Plus, it’s ready in under 30 minutes – perfect for a weeknight meal! It’s a hug in a bowl, honestly.

Ingredients

Here’s what you’ll need to make this delicious soup:

• 1 tsp butter
• ½ medium onion, chopped
• 2 cloves garlic, minced
• 1 bay leaf
• 3 medium tomatoes, chopped
• 1 medium carrot, chopped
• ½ tsp salt (or to taste)
• 1 cup water (240ml)
• 1 tsp sugar
• ¼ tsp pepper (or to taste)
• 2 tbsp fresh cream

Ingredient Notes

A few little things that make this soup extra special:

• Butter is key: Don’t skimp on the butter! It really adds a lovely richness and depth of flavor. You can use salted or unsalted, just adjust the salt in the recipe accordingly.
• Tomato & Carrot Combo: The sweetness of the carrots balances the acidity of the tomatoes beautifully. It’s a classic pairing for a reason!
• Subtle Spice: The pepper adds a gentle warmth, but feel free to adjust it to your liking. A tiny pinch of red chili powder would also be lovely if you like a bit more heat.

Step-By-Step Instructions

Alright, let’s make some soup!

1. First, melt the butter in a kadai (or a saucepan) over medium heat.
2. Add the chopped onion and minced garlic, along with the bay leaf. Sauté until the onions are softened and fragrant – about 3-5 minutes. You want them translucent, not browned.
3. Now, toss in the chopped tomatoes and carrots. Add the salt and sauté for another 5-7 minutes, until the tomatoes start to soften and break down.
4. Pour in the water, give everything a good stir, cover the kadai, and bring to a boil. Once boiling, reduce the heat and simmer for about 10 minutes, or until the vegetables are really mushy.
5. Remove the bay leaf (don’t eat it!). Let the mixture cool down slightly – this is important for blending.
6. Carefully transfer the soup to a blender and blend until completely smooth.
7. For an extra silky texture, sieve the blended soup through a fine-mesh sieve. This removes any remaining fibers. Add a little more water if the soup is too thick after sieving.
8. Pour the soup back into the kadai and bring it to a gentle boil. Stir in the sugar and pepper. Taste and adjust the seasoning if needed.
9. Finally, stir in the fresh cream. Heat through for a minute or two, but don’t let it boil.

Expert Tips

• Don’t rush the sautéing: Taking the time to properly sauté the onions, garlic, and vegetables builds a really flavorful base for the soup.
• Cool before blending: Blending hot liquids can be dangerous! Let it cool down a bit first.
• Sieving is optional, but recommended: It makes the soup incredibly smooth and luxurious.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply swap the butter for a plant-based butter and the cream for coconut cream or cashew cream. It’s just as delicious! My friend, Priya, swears by the cashew cream version.
• Gluten-Free: This recipe is naturally gluten-free, so you don’t need to worry about any substitutions.
• Spice Level: If you like a bit more heat, add a pinch of red chili powder or increase the amount of pepper.
• Winter/Monsoon Adaptation: Add a tiny piece of grated ginger along with the garlic for a warming, comforting boost. It’s perfect for those rainy days!

Serving Suggestions

This soup is fantastic on its own, but here are a few ideas to make it a complete meal:

• Serve with toasted bread or croutons for dipping.
• A swirl of extra cream on top adds a touch of elegance.
• A sprinkle of fresh herbs like coriander or parsley adds a pop of color and freshness.
• A side salad complements the soup beautifully.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

• Is this soup suitable for babies/toddlers? Yes, it is! Just make sure to skip the pepper and use a very small amount of salt.
• Can I make this soup ahead of time? Absolutely! You can make it a day or two in advance and store it in the refrigerator.
• What is the best type of tomato to use for this soup? Roma tomatoes are great because they have a good balance of sweetness and acidity. But any ripe tomatoes will work!
• Can I use vegetable broth instead of water? Yes, you can! Vegetable broth will add even more flavor to the soup.
• How can I make this soup thicker/thinner? To thicken, simmer for longer to reduce the liquid. To thin, add more water or broth.

Enjoy! I hope you love this creamy tomato and carrot soup as much as my family does. Let me know in the comments if you try it!