Tomato and Carrot Soup

A couple of weeks back, both B and I were down with the sniffles, a bad throat and fever.
While the whole world was blaming global warming, in between long hyaaccchoooos and much coughing, I ignored all that and dragged myself to the kitchen.
I did have a couple of ready made soup packets on the kitchen shelf.
But these days I get these little bursts of impulsive cooking. And so went ahead and made a good amount of soup.
It lasted us three days ... evenings, to be precise.

I do not feel like writing much today.
Hence, straight to the recipe.

Need :

Ripe tomatoes - 2 big sized
Baby carrots - 5
Garlic - 6 cloves
Ginger - sliced, around 1 tsp
Onion - 1 medium sized, sliced
Whole black peppercorns - 5
Salt - to taste
Sugar - to taste
Water - to cook in

How to :


Cook everything together in a pressure cooker for 5 whistles on low heat.

Cool and blend.

Strain into a pan and adjust seasoning.

Boil for 5 minutes or more if you desire it to be thick .... but be careful as the taste will change.
So adjust salt accordingly.

I did not add any thickening agent like cornflour or maida.
Just boiled it till a little extra liquid has evaporated.

Serve hot with black pepper powder and croutons.

You can add a lump of butter, if you wish to.

This has no oil or extra fat ... yet is very flavourful.

Making this soup did not take much time.
Considering I had fever and could hardly keep my head up, it took all of 20 minutes, I guess.
Make it in bulk and you are done for around three or four days at least.
I made some Spinach soup the next day and alternated the two for the next few days.


When evening sets in and the shadows turn long near the window, we sit down with a cupful each.
Paired with some bread croutons and a dash of freshly ground black pepper, this soup gives the perfect warmth to a painful throat as lovingly as it soothes a battered heart.

Will be seeing you around, friends.

Here are some more soups and stews for you to try this winter