Creamy Tomato Carrot Soup Recipe – Easy Vegetable Puree

Last Updated on 6 months ago by Neha Deshmukh

Creamy Tomato Carrot Soup Recipe – Easy Vegetable Puree

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 light yet satisfying. This creamy tomato carrot soup is a family favorite – it’s incredibly easy to make, packed with flavor, and honestly, feels like a warm hug in a bowl. I first made this when my little one was starting solids, and it was a huge hit! It’s become a regular in our kitchen ever since.

Why You’ll Love This Recipe

This soup is a winner for so many reasons! It’s quick – ready in under 30 minutes. It’s healthy, brimming with the goodness of fresh tomatoes and carrots. And it’s unbelievably versatile. You can adjust the spices to your liking, make it vegan, or even add a little kick. Plus, it’s a fantastic way to sneak in some extra veggies!

Ingredients

Here’s what you’ll need to whip up this delightful soup:

• 2 medium tomatoes
• 2 medium carrots
• 1 medium onion
• 3-4 small garlic cloves
• 0.5 teaspoon cumin powder
• 1 tablespoon olive oil or butter
• 2 cups water (approximately 480ml)
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! Using ripe, juicy tomatoes really makes a difference in the flavor. Don’t be afraid to use slightly overripe ones – they’re even sweeter! Carrots should be firm and bright orange for the best taste.

Now, about the fat – olive oil gives a lovely, fruity undertone, while butter adds richness. I often use butter when I want a really comforting, decadent soup. Cumin is a staple in Indian cooking, adding warmth and earthiness. A little goes a long way, so don’t overdo it! It’s a flavor my grandmother always used, and it instantly makes everything feel like home.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give your tomatoes, carrots, onion, and garlic a good rinse and chop them into roughly equal pieces. No need to be perfect here!
2. Pop everything into a pressure cooker with the water. Give it a good stir, and pressure cook for 2-3 whistles until the vegetables are beautifully tender. If you don’t have a pressure cooker, you can simmer them in a pot for about 20-25 minutes, or until soft.
3. Once cooled slightly, carefully transfer the cooked vegetables and the cooking liquid to a blender. Blend until you have a super smooth puree. Be careful when blending hot liquids!
4. Heat the olive oil or butter in a pan over medium heat. Add the cumin powder and sauté for about 30 seconds, until fragrant. This blooms the spice and releases its flavor.
5. Pour the tomato-carrot puree into the pan. Simmer for 2-3 minutes, stirring occasionally. If the soup is too thick, add a little more water to reach your desired consistency.
6. Finally, garnish with some fresh cilantro or parsley, and serve hot!

Expert Tips

Want to take your soup game to the next level? Here are a few things I’ve learned along the way:

• For the smoothest puree: Make sure your vegetables are really tender before blending. If you have a high-speed blender, great! If not, you might need to blend in batches.
• Preventing sticking: Keep the heat on medium and stir frequently. A little bit of extra oil or butter can also help.
• Enhancing flavor: A squeeze of lemon juice at the end brightens up the flavors beautifully.

Variations

This soup is a blank canvas for your creativity! Here are a few ideas:

• Vegan Adaptation: Simply swap the butter for a plant-based butter or olive oil.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: Add a pinch of chili flakes or cayenne pepper for a little heat. My husband loves a spicy kick!
• Winter/Monsoon Adaptations: A small piece of grated ginger or a dash of warming spices like cinnamon or nutmeg adds a lovely cozy touch, perfect for colder months.

Serving Suggestions

This soup is delicious on its own, but even better with…

• Crusty bread for dipping.
• A classic grilled cheese sandwich.
• Homemade Indian-spiced croutons – toss some cubed bread with cumin, turmeric, and chili powder before baking!

Storage Instructions

Leftovers? Yes, please! You can store this soup in an airtight container in the refrigerator for up to 3 days. It also freezes beautifully for up to 2 months. Just thaw it overnight in the fridge before reheating.

FAQs

Got questions? I’ve got answers!

1. Can I use canned tomatoes instead of fresh?

Yes, you can! Use about 400g (14oz) of diced tomatoes in juice. Just keep in mind that fresh tomatoes will give you a brighter, fresher flavor.

2. How can I make this soup thicker/thinner?

For a thicker soup, simmer it for a longer time to reduce the liquid. You can also add a tablespoon of cornstarch mixed with a little cold water. For a thinner soup, simply add more water.

3. What’s the best way to prevent the soup from sticking to the pan?

Use a non-stick pan and keep the heat on medium. Stir frequently!

4. Can this soup be made ahead of time?

Absolutely! You can make it a day or two in advance and store it in the fridge. The flavors actually develop even more over time.

5. Is this soup suitable for babies or young children?

Yes! It’s a great first food for babies. Just make sure it’s cooled to a safe temperature and blended very smoothly. You might want to omit the cumin for very young babies.

6. What other vegetables can I add to this soup?

Feel free to experiment! Bell peppers, zucchini, or even a little bit of spinach would be delicious additions.