Winter Special: How to make Carrot Tomato Soup at home

It's officially the season for soups and what's better than the goodness of Carrot Tomato Soup. It's a fiber rich soup and it is said that carrots are a good source of fiber and contain vitamin B1, B2, B6, folic acid, vitamin C, vitamin K, biotin, potassium, and thiamine. Carrots are also an excellent source of beta-carotene, which helps improve eyesight, prevent cell degeneration, and slow down the aging process. According to a study published by PMC, carrot consumption improves lipid profiles by decreasing circulating triglycerides and oxidative stress markers and the high content of carotenoids and fibers contained in carrots acts as an antioxidant defense enhancer. And according to a PMC study, tomatoes are an important source of vitamin C, potassium, folic acid, and carotenoids, such as lycopene. Carotenoids are the pigments synthesized during fruit ripening and responsible for the final red color of the tomato. Consumption of tomato and tomato-based products contribute to the absorption of carotenoids and lycopene in human serum. Tomatoes also contain other active compounds, namely, neoxanthin, lutein, α-cryptoxanthin, α-carotene, β-carotene, cyclo lycopene, and β-carotene 5, 6-epoxide. Scroll down to read the recipe.

Ingredients required
2 medium carrots, 3 ripe tomatoes, 1 small onion, 2 garlic cloves, 1 tbsp butter, 1 cup vegetable stock, salt to taste, black pepper to taste, 1/2 tsp sugar, ½ tsp mixed herbs, and 2 tsp fresh cream

To begin with peel, wash and cut carrots. Also, wash and cut the tomatoes.

Heat butter in a pan and add chopped onion and garlic. Sauté them for 2-6 minutes or until they turn translucent.

Next, add the chopped carrots and tomatoes, mix well. Cook them for a while.

Once they turn tender, add in vegetable stock. Cover and cook on medium heat for 12–15 minutes.

Let the mixture come down to room temperature and then blend into a smooth puree.

Add the puree to the same pan and add spices and simmer the soup for 3-7 minutes.

Serve hot with a garnish of cream and soup sticks on the side.

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