Spiced Indian carrot and tomato soup

Let me start with sincere apologies for vanishing for so long, but I was on an extended vacation back home in Mumbai. And I am not back with a bang…with lots of lovely home made uniquely Indian recipes that I grew up with. So here’s starting with my all time favourite tomato soup.

Spiced Indian carrot and tomato soup

Spiced Indian carrot and tomato soup


6 tomatoes, 2 carrots, ¼ tablespoon turmeric, ¼ chilli powder (optional), 3 cloves, 1 small cinnamon stick, ½ tablespoon cumin seeds, 7 – 8 curry leaves, ½ tablespoon sugar, salt to taste, 1 tablespoon butter, coriander to garnish



  1. Cut the tomatoes and carrots into small pieces and cook in a pressure cooker until 1 whistle. Optionally, the tomatoes may be de-seeded before cooking.
  2. Allow the tomatoes and carrots to cool after opening the pressure cooker. Grind them in a fine paste in a blender.
  3. Heat the butter in a deep pan.
  4. Temper it with curry leaves, cinnamon stick, cloves and cumin seeds.
  5. Transfer the tomato and carrot paste to the pan and add water as per desired consistency.
  6. Add salt, sugar, turmeric and chilli powder, if using. Stir well and bring to a boil. Allow to shimmer for 5 minutes.
  7. Garnish with coriander and serve with bread croutons.