Wednesday, August 12, 2009

Carrot Tomato Soup with Croutons

Here’s a simple recipe that can be whipped up by anyone. It can be given as a baby’s first foods and can be relished by an adult as well. I love croutons in my soup. What about you?

2 carrots
2 tomatoes
fresh coriander
½ tsp jeera/cumin powder
salt to taste
pepper powder
water to cook

For Croutons-

½ cup bread cubes.
1tsp salted butter

  • Skin and wash the carrots. Cut into cubes.
  • Wash the tomatoes and pierce holes in them with a fork.
  • Put the carrots and tomatoes in a microwave bowl with water to cook. Microwave at full power for 4 minutes. Alternatively you can pressure cook the vegetables.
  • Cool the vegetables enough to handle and blanche (peel the skin off) the tomatoes.
  • Puree the vegetables using the vegetable stock( the water used to cook them).
  • When done, add the coriander leaves into the blender and run.
  • Remove from blender into a microwave bowl, add the jeera powder, salt and pepper, mix well and microwave for 1 minute 30 seconds. You have pipping hot soup! Alternatively you can heat it on the fire till its hot enough to serve.
  • For the croutons take some bread, left-over bread (crusts and corners) will do, and cube them.
  • Add 1tsp salted butter, stir and microwave for a minute. Alternatively sautee lightly in a pan.
  • Add croutons to the soup and enjoy!

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