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Spicy Tomato Carrot & Spinach Soup

Spicy Tomato Carrot & Spinach Soup

A warm and comforting soup for a cold winter evening.
By Shuchi Mittal

There is no such thing as distasteful ingredients. With a little bit of creativity, everything can be turned into comfort food- and that is without having to fry it.

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It was a cold and dark evening and I looked into the fridge to answer the dreaded question- what shall I make for dinner. I saw plum tomatoes, a bag of cocktail carrots and 1/2 a bunch of spinach that was wilting. So I decided to make soup. Healthy, a tad spicy and warming to the core, this was comforting and filling. Definitely more appetizing than the picture makes it look (clicking liquids has always been a challenge for me!). Add a piece of bread or salad for a wholesome meal, although we thoroughly enjoyed it on it’s own.

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Spicy Tomato Carrot & Spinach Soup

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  • Author: Shuchi Mittal
  • Total Time: 30 minutes
  • Yield: 2 1x


A warm and comforting soup for a cold winter evening


  • 4 medium plum tomatoes
  • ½ cup chopped carrots
  • ¼ onion, diced
  • 2 cloves of garlic, diced or crushed
  • 1 cup baby spinach leaves
  • ½ teaspoon basil flakes
  • ½ teaspoon cayenne pepper
  • ¼ cup whole milk
  • 1 tablespoon olive oil
  • Chopped coriander for garnish
  • Salt & Pepper to taste


  1. Boil the tomatoes and carrots in 2 cups of water, till the carrots are soft and tomatoes are blanched enough for their skin to come off. Remove from heat, and blend in a mixer with 1 cup of the water used for boiling. Keep aside.
  2. Heat oil in a non-stick pan. Add the onions and garlic and sauté till brown. Mix in tomato carrot blend, add the dry spices, cover on medium flame and cook for 15-20 minutes till the tomatoes lose their raw taste. Stir in the spinach and cook till the leaves are just wilted. Mix in the milk, stir for a minute (do not over cook of the milk may curdle) and turn off heat. Garnish with fresh coriander and serve immediately.
  • Prep Time: 10 mins
  • Cook Time: 20 mins
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