Description
A warm and comforting soup for a cold winter evening
Ingredients
Scale
- 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
Instructions
- 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.
- 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