Tomato, Carrot, Onion Soup

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Note: This recipe is tagged as a toddler friendly recipe, but I would recommend you to adjust the salt and spice level according to your toddler’s taste

Ingredients

  • Tomatoes – 6
  • Carrot – 1
  • Onion – 1
  • Garlic – 2-3 flakes (small)
  • Cinnamon, powdered – 1 tsp
  • Cloves – 4
  • Milk – 1 cup
  • Water – 4 cups
  • Mint – 2 heaped tbsp
  • Maida – 2 heaped tbsp
  • Salt to taste
  • Oil – 1 1/2 tbsp
  • Sugar – 1 tsp
  • Pepper – 1 tsp
  • Cilantro and bread croutons for garnishing

Method:

Basic Preparation:

Chop tomatoes, onion, and garlic.  Grate the carrot

Preparing the soup:

Heat oil in a pressure cooker, add the cinnamon and cloves. Fry for a while, and add the onion, garlic and mint leaves. Fry till the onion becomes golden brown in color. Add tomatoes and carrot and fry till the tomatoes are mushy. At this stage, water may ooze out of the tomatoes. Add maida and fry till the raw smell of onion disappears. Add three cups water, salt, sugar and pepper and pressure cook for 10 minutes. At this stage, the pressure will build up and it might also reach the stage of 1 whistle. In either case, you can switch off the cooker.

Allow the mixture to cool for at least 10-15 minutes and then blend in a blender to a fine paste.  Add one cup water, one cup milk and heat well for 5-7 minutes.

Serve hot, garnished with cilantro and bread croutons.

Enjoy 🙂

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