Carrot & Tomato Soup

Soups are my family's all time favorite and I keep looking for new/unique soup recipes but this one is a fairly common and a simple one which can be prepared with minimal ingredients and loved by most soup lovers. I am a non-vegetarian so usually use chicken stock for all my soup recipes but you can always use vegetable stock or even plain water (but you compromise on the taste a bit) if you do not have any stock available with you.

Serves 2-3

Ready in 25-30 minutes

Ingredients:

• Onion - 1 medium sized (chopped)
• Carrot - 1 medium sized (chopped into small cubes)
• Tomatoes - 3 medium sized (chopped)
• Garlic Cloves - 2-3 (chopped or grated)
• Fresh Basil leaves - 3-4
• Chicken/vegetable stock - 2 cups*
• Freshly ground Black Pepper - 1/2 tsp
• Fresh cream - 1/4 cup
• Salt to taste
• Olive oil - 1-2 tbsp

*Add chicken or vegetable stock depending on weather you want a non-veg or a veg soup.

Directions:

• Heat oil in a pan and add the onions, garlic and carrots and saute till the onions become translucent. 

• Add the tomatoes and saute for about 4-5 minutes.

• Add the vegetable/chicken stock and the basil leaves. Add salt and pepper and bring the mixture to boil. Cover the pan with a lid and let it simmer for approx. 10 - 15 minutes or till the carrots are tender. 

• Remove the lid and let the mixture cool for a few minutes. Blend in a blender and then pour it back into the pan and add cream. Switch off the flame. Adjust salt.

• Transfer to individual bowls, add some cream on top for garnishing and serve hot with bread/croutons.