Deliciouscarrotandtomatosoup Recipes

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CARROT CELERY TOMATO SOUP



Carrot Celery Tomato Soup image

Make and share this Carrot Celery Tomato Soup recipe from Food.com.

Provided by anamika.jogi

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 medium plum tomatoes
10 ounces carrots
2 medium celery ribs
1 tablespoon unsalted butter
1 teaspoon salt
1 teaspoon white pepper
2 teaspoons sugar
2 cups water

Steps:

  • 1. Wash and steam all the veggies in pressure cooker up to 3 whistles.
  • 2. Let it cool, remove tomato skin and blend all the boiled veggies until smooth.
  • 3. Pass it through a strainer, add some water if required.
  • 4. Heat butter and pour-in the blended veggies with water & bring it to boil.
  • 6. Add more water if required.
  • 7. Add salt, sugar and white pepper. Adjust according to taste. Serve it with whole wheat grilled cheese sandwich for a quick and comfy healthy meal.

Nutrition Facts : Calories 79.5, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 654, Carbohydrate 12.6, Fiber 3.3, Sugar 7.4, Protein 1.5

CARROT AND TOMATO SOUP



Carrot and Tomato Soup image

This soup is easy and healthy and oh so good! There isn't any cream in it and yet it is has the 'feel' of a cream soup. Kids love it too.

Provided by Chef Norma JS

Categories     Vegetable

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 6

2 (16 ounce) bags carrots, peeled and sliced
4 (14 1/2 ounce) cans chicken broth (College Inn)
4 teaspoons raw white rice
2 dashes cayenne pepper
1 cup whole tomato, canned, cut into chunks and drained
salt (optional)

Steps:

  • Cook carrots and rice with the pepper in the chicken broth until soft, about 30 minutes.
  • Puree the soup in a blender or with an immersion blender.
  • Add the chunks of tomato and puree just a little bit so that there are still small pieces of tomato.
  • Correct seasoning to taste, adding salt if desired.

Nutrition Facts : Calories 94.2, Fat 1.6, SaturatedFat 0.4, Sodium 774.2, Carbohydrate 14.6, Fiber 3.6, Sugar 6.6, Protein 5.8

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