Tomato Carrot Soup is a comforting and nutrient-rich dish that perfectly balances the sweetness of carrots with the tanginess of tomatoes. This vibrant soup is not only packed with vitamins but also offers a velvety texture, making it a cozy option for chilly evenings. The natural sweetness of carrots complements the slight acidity of tomatoes, while herbs and spices add layers of flavor. It’s a quick, simple, and healthy meal option, whether served as a starter or the main dish alongside crusty bread.
Ingredients:
- 4 large tomatoes, roughly chopped
- 4 medium carrots, peeled and sliced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon ground cumin (optional)
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
- Salt and pepper to taste
- Fresh parsley or basil for garnish
Instructions:
- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until softened, about 3-4 minutes.
- Cook the Carrots: Add the sliced carrots to the pot, stirring occasionally, and cook for another 5 minutes until they start to soften.
- Add Tomatoes and Broth: Toss in the chopped tomatoes and stir. Pour in the vegetable broth, cumin (if using), and thyme. Bring the mixture to a boil.
- Simmer the Soup: Reduce the heat to low and let the soup simmer for 20-25 minutes, until the carrots are tender and fully cooked.
- Blend Until Smooth: Using an immersion blender or a regular blender (in batches), puree the soup until smooth and creamy.
- Season and Serve: Season with salt and pepper to taste. Garnish with fresh parsley or basil before serving.
Enjoy your Tomato Carrot Soup with a warm slice of bread or a light salad!
