Friday, January 3, 2014

Tomato Soup

Tomatoes - 5, large
Carrot - 1, shredded
Onion - 1, medium, chopped
Garlic - 1 clove
Black pepper - 1 1/2 tsp
Fennel seeds - 1 tsp (optional)
Ginger - 1/2 inch piece
Bay leaves - 2
1% milk - 1/4 cup
Salt - to taste
Olive oil - 1 TBSP
Freshly crushed black pepper - for garnishing

  1. Blanch the tomatoes in boiling water for five minutes.
  2. Once cooked, place them in a bowl with some ice and water.  Remove the skin and roughly chop.
  3. Heat oil in a sauce pan.  Add bay leaves, fennel seeds and black peppers.  Fry for few seconds and add the onion, ginger and garlic.
  4. Cook until the onions are soft and translucent.  Add the shredded carrots and cook for 2 minutes.
  5. Add the chopped tomatoes and salt.  Mix well and cook until soft.
  6. Let the mixture cool for 5 minutes.  Remove the bay leaves.
  7. Transfer the mixture into a blender and blend until smooth.  Strain the mixture.
  8. Add 1 to 1 1/2 cups of water and boil the soup for 5 minutes.
  9. Remove from the heat and add 1/4 cup of milk and mix well.
  10. Garnish with freshly ground black pepper before serving.
  11. Serve hot.

1 comment:

Welcome to my kitchen. Please feel free to leave your comments and feedback. Thanks for visiting.