Tomato soup with Carrot and Potato
Tomato soup with Carrot and Potato

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Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to make a special dish, tomato soup with carrot and potato. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Tomato soup with Carrot and Potato is one of the most well liked of current trending meals in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Tomato soup with Carrot and Potato is something that I’ve loved my whole life. They’re nice and they look fantastic.

Cook in a saucepan or a pressure cooker till the vegetables are completely cooked. Remove from fire and when cool enough to handle, strain the vegetables through a soup-strainer or blend in a blender. A simple to make Malaysian soup with basic and hearty ingredients including chicken, potatoes, carrots, and tomatoes.

To begin with this recipe, we have to prepare a few components. You can cook tomato soup with carrot and potato using 10 ingredients and 5 steps. Here is how you can achieve that.

What needs to be prepared of Tomato soup with Carrot and Potato:
  1. Get 1/2 kg Tomatoes 🍅
  2. Get 200 g Carrots🥕
  3. Make ready 200 g potatoes🥔
  4. Make ready 100 g Onions
  5. Make ready 1 tbsp Olive oil
  6. Take 1 tsp White pepper
  7. Prepare 1 tsp Black pepper
  8. Make ready 1 tsp Brown sugar
  9. Take 1 tbsp Chicken powder
  10. Prepare Salt 2tsp or according to taste

Add in the diced carrots, potatoes, tomatoes and onions. When it is boiling, turn the fire down to medium and simmer on medium-low. Oil free, high carb, low fat. Carrot and potatoes go together surprisingly well.

How to Process To Make Tomato soup with Carrot and Potato:
  1. Put the tomatoes, carrots and potatoes to boil with 2cup water and salt. - - Cook in a saucepan or a pressure cooker till the vegetables are completely cooked.
  2. Remove from heat and when cool enough to handle, strain the vegetables through a soup-strainer or blend in a blender. - - Measure the liquid and add water to make 4 1/2 cups.Bring to a boil again, and then simmer. Add brown sugar and white and black pepper, chicken powder and olive oil.
  3. Simmer for another 10 minutes.Pour the soup into bowls and garnish with croutons and coriander leaves.
  4. To make fried croutons,cut the bread slices into cubes. - - Heat the oil in a deep non-stick pan, deep-fry a few bread pieces till they turn golden brown in colour from both the sides. Drain on an absorbent paper.
  5. Serve the fried croutons immediately, side of the soup or store in an air-tight container and use as required. Ready to serve.

Saute onions& garlic in margarine until tender. Add chicken broth, carrots, potatoes, Italian seasoning and bay leaf. Potatoes - add a comforting bite to ground the soup with texture. Coconut milk - adds a delicious creaminess and silky texture. Salt and ground black pepper - for the final seasoning.

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