A Soup for Chilly Days!

With the dip in the temperatures, it’s time for heart warming homemade soups that are both easy to prepare as well as healthy. Here is just the recipe you need on a chilly day – a tomato-carrot soup rich in fiber, anti oxidants and of course vitamin A!

Ingredients:

6 medium size Roma tomatoes washed and cut into halves

2 carrots diced

1 small onion diced

3 cloves garlic chopped finely

1/2 tsp crushed ginger

2 cups vegetable OR chicken broth

1/4 tsp red chili flakes 

salt to taste

1/2 tsp ground pepper

1/4 tsp dry crushed oregano

1/4 tsp dry crushed sage

1 1/2 tbsp olive oil

a tiny sprig of cilantro

Preheat the oven to 425 deg F. Put the tomatoes cut side down on a baking dish and drizzle 1/2 tbsp olive oil and some salt on them. Using your hands coat the tomatoes with the oil. Bake for 15 min. 

In the meanwhile heat 1 tbsp olive oil and add the onions. As soon as the onions turn a light golden, add the garlic and the carrots. Cook until the garlic starts turning golden. Add the ginger. If the tomatoes are finished baking, then add them slowly to the carrots and onion mix. Add 2 cups broth and the rest of the ingredients except oregano and sage. Let the mixture simmer for 5-6 min. 

Let this cool. Puree in a food processor. If you want a very clear soup you may sieve the mixture otherwise you can leave it as such. Add the herbs and heat this soup once again on low heat for about 10 min. 

Serve the soup topping it with a sprig of cilantro.

Note: I usually use any dry italian herbs that are available. But I wait till the end to add them to the soup to maintain their flavor. 

 

 

 

Tomato Carrot Soup

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A chill busting, grounding soup to warm your souls!!


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Ingredients

1 tablespoon olive oil

1 (12 oz) frozen corn

1 medium size Russet potato

1 cup chopped zucchini

1 medium size onion chopped

4 cloves of garlic

1 Serrano pepper chopped

1 cup vegetable broth or water

½ cup coconut milk

Salt and Pepper to taste

1 tablespoon chopped cilantro

 

Method

Heat the oil. Add the garlic, onions and potatoes. Saute them until they turn light brown. Now add the corn, zucchini and serrano pepper. Saute for 4-5 minutes on medium high. Add the broth, salt and pepper and bring the mixture to a boil. Lower the heat and cook covered on medium low until potatoes are cooked. Stir in the coconut milk and cook for about 5 minutes. Turn off the heat and let the soup cool (maybe an hour or so).

Once the soup has come to room temperature, puree it in a blender until smooth. You can also sieve the soup to get a smoother texture. Serve the soup warm garnished  with cilantro.