Indian Inspired Carrot Soup with Crushed Tomatoes
Ingredients
- 2 tablespoons olive oil (30 ml)
- 1 medium yellow onion chopped (160 g / 5.6 oz)
- 2 cloves garlic minced (10 g / 0.35 oz)
- 2 medium carrots peeled and chopped (300 g / 10 oz)
- 1 can (14.5 oz / 411 g) crushed tomatoes
- 2 cups vegetable broth (480 ml)
- 1 tablespoon all-purpose flour (8 g)
- 1 teaspoon ground cumin (2 g)
- 1 teaspoon smoked paprika optional (2 g)
- 1/2 teaspoon salt (3 g)
- 1/4 teaspoon black pepper (0.6 g)
- 1/2 cup milk dairy or non-dairy (120 ml)
- Fresh cilantro or parsley for garnish optional
Instructions
1. Heat olive oil in a large pot over medium heat (175°C/350°F)
2. Add onion and cook until soft about 5 minutes
3. Stir in garlic and cook 1 minute until fragrant
4. Add carrots crushed tomatoes vegetable broth flour cumin smoked paprika if using salt and black pepper
5. Bring to a rolling boil then reduce heat to 90°C/195°F and simmer 20-25 minutes until carrots are fork-tender
6. Puree soup until smooth with an immersion blender for regular blender process in batches and return to pot
7. Stir in milk and warm through over low heat without boiling
8. Adjust seasoning with salt and pepper if needed
9. Serve hot garnished with fresh cilantro or parsley
Tools
- Immersion blender
- blender
- large pot
- wooden spoon
- cutting board
- chef's knife
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