Vegan Carrot and tomato soup with tamarind and ginger
Easy and healthy Carrot & tomato soup with flavours from tamarind and cumin seeds. Nourishing and warming soup
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Ingredients
To be pressure cooked together:
- 4-5 medium sized carrots
- 6-7 medium sized tomatoes
- piece A small of ginger about an inch
- ½ tsp turmeric
- 1 tsp salt
For tempering:
- 1 tbsp of cooking oil I used Olive oil
- 3-4 bulbs of garlic minced
- 1 bay leaf optional
- ½ tsp cumin seeds
- ½ tsp black pepper
- 1 tsp of thick turmeric paste
For garnish:
- leaves A handful of coriander cilantro
- leaves Few basil optional
Instructions
-
Wash and chop the tomatoes and carrots roughly. Pressure cook with turmeric, salt and 2 cups of water for two whistles. **Check notes if using a pan for cooking.
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Once the pressure eases off, open the cooker and allow the broth to cool down a bit. Once the steam is all out, blend the soup in a tall jar adding some more cold water if required. Be careful since the mixture would still have some steam trapped inside. If you want to strain the soup after blending, do it now and keep aside.
-
In a pan, heat the oil. Add cumin seeds, when they sizzle, add minced garlic and bay leaf. Keep the gas at low
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Once the garlic starts turning light brown, add in the blended soup and mix. Add tamarind paste and more water only if required. Mix and simmer for a few minutes. Add the black pepper and check the salt.
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Turn off, and garnish with coriander leaves and basil before serving.
Recipe Notes
If vegan is not a constraint, adding a dollop of butter to the soup just before serving takes the taste to a new level altogether
This recipe makes a big bowlful of soup, enough for two people. Serve with bread or simply sip on its own for a healthy and filling dinner.