Carrot Tomato Soup


  • 1 pound fresh carrots
  • 1/4 pound fresh ripe vine tomatoes
  • 2 medium-sized red onion
  • 4 cloves garlic
  • 1 Tbsp. crushed black pepper
  • 1 Tbsp. fresh basil leaves
  • 1 Tbsp. diced fresh ginger
  • 1 Tbsp. skim milk cream
  • salt to taste


Sauté onion, garlic and tomato. Chop and steam cook carrots. Blend onion, garlic, tomato and carrots in a blender. Add salt and water to desired conistency and let the soup boil for at least an hour.

Right before serving, sprinkle ginger and basil, add a spoon full of cream on top of the soup in each of the soup bowls.

^ Please contact me for any of these ingredients or utensils.

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