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5
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Carrot Tomato Soup
Enjoy a comforting bowl of Carrot Tomato Soup, a blend of earthy carrots and tangy tomatoes. Perfect for chilly evenings and easy to make!
Course
Soup
Cuisine
international
Keyword
carrots, tomatoes, vegetable broth
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
4
Calories
189
kcal
Author
Corrie
Ingredients
4
large carrots
peeled and chopped
4
ripe tomatoes
chopped
1
onion
chopped
2
garlic cloves
minced
4
cups
vegetable broth
Instructions
In a large pot, sauté onions and garlic until translucent.
Add carrots and tomatoes to the pot and cook for about 5 minutes, stirring occasionally.
Pour in the vegetable broth. Bring to a boil.
Reduce heat and let simmer for 20-25 minutes or until the carrots are tender.
Use a blender to puree the soup until smooth. Adjust seasoning with salt and pepper.
Serve hot, garnished with fresh herbs if desired.
Notes
Always wash your vegetables thoroughly to remove any dirt or pesticides.
If you're using canned tomatoes, consider reducing the salt in the recipe as canned products might already contain salt.
For a creamier texture, you can blend the soup after cooking using a hand blender or countertop blender.
The soup's flavor improves with time. If possible, make it a day ahead and refrigerate.
Garnishing with fresh herbs like basil or parsley can enhance the taste and appearance of the soup.
Nutrition
Calories:
189
kcal
|
Carbohydrates:
43
g
|
Protein:
6
g
|
Fat:
1
g
|
Saturated Fat:
0.2
g
|
Polyunsaturated Fat:
0.4
g
|
Monounsaturated Fat:
0.2
g
|
Sodium:
3790
mg
|
Potassium:
1351
mg
|
Fiber:
8
g
|
Sugar:
26
g
|
Vitamin A:
6103
IU
|
Vitamin C:
77
mg
|
Calcium:
85
mg
|
Iron:
2
mg