I was craving soup for lunch today and I was making it a point to make a soup at home. I have tried many other soups from the supermarket but have never really enjoyed them as much as I would like to have. The other though that often went through my mind was the amount I spend on the soups when in reality I knew it was relatively simple to prepare my own at home. Its cheaper, its most certainly healthier and I have a choice of what I can add or not add to it.
Carrot, Potato and Tomato Soup – This is probably the easiest, simplest yet delicious soup recipe you will find on this website.
This soup has smooth and creamy texture with a naturally occurring thick consistency. This thickness comes from the potatoes added to the soup. There is no need for cream or milk to thicken the soup hence it is healthy and nutritious at the same time. .It has balance of flavours of sweetness from the carrots and slight tangy taste from the tomatoes withe potatoe tom balance the two. Couple with the garlic and onions this soup has a ‘Aromatic Indian’ taste. If your like the strong aromatic taste then this soup is for you, otherwise half the amount of onion and garlic you add for a lighter taste.
I have not used vegetable stock and any kind of broth. You really don’t need to. The goodness from the vegetables remains in the water when you pressure cook them and with vegetables that can really stand out on their own, there is no need for a vegetable stock and broth. Adding stock to the soup would dampen the natural goodness and flavour already present in the water, so why the need to double up?
This soup was prepared in my trusted and much loved pressure cooker. You can also utilise a normal cooking pot but you’re more likely to lose more water and nutrients through simmering this way compared to a pressure cooker. Plus the pressure cooker is far quicker too saving on gas/electric bills too!
There are no spices in this soup and again there was no requirement for it. It was flavoursome without the use of spices and with salt and pepper by itself. Lastly, you can use butter instead of olive oil if you wish which will add to the flaour of the soup.
Try it and let me know what y’all think.
PS: I have not added step by step photos for this recipe as I did not feel it was necessary. If you require them, just let me know through the usually contact mediums and I will send them over.
Soup: Carrot, Potato and Tomato Soup
5-6 medium carrots
1 large potato
2 large tomatoes
1 medium brown onion
2-3 garlic cloves
Salt and pepper to taste
1 tablespoon olive oil
- Roughly chop the carrots, potato and tomatoes and add these to a pressure cooker with just enough water to cover the veggies.
- Peel garlic cloves and add these to the veggies in the pressure cooker.
- Pressure cook the veggies and garlic for 6-7 whistles. This will ensure that the veggies are cooked through thoroughly making it easy to blend. Allow the pressure cooker to cool completely before opening to blend.
- Chop onions finely or use a mini chopper and set aside.
- Once the cooker has cooled, open and check the potatoes and carrots are cooked through with a knife. They should cut through easily.
- Using hand blender, thoroughly blend the veggies to a smooth liquid. Set aside.
- Heat up a non-stick pan and add olive oil and chopped onions. Sauté the onions at a medium heat until they are soft and translucent.
- Lower the heat and add the liquidised veggies to the onions and stir.
- Maintain a low heat and add salt and pepper as required to the soup and stir again.
- Add fresh basil leaves to the soup and simmer the soup for 20 minutes.
- Once cooked, add croutons of your choice and garnish with fresh basil leaves
- Serve with crusty white rolls or French bread.