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Author Notes: This soup brings back childhood memories. My mom used to pair this soup with her [potato-peas-carrot based] veggie burgers and they went so well together. The simplicity of the soup is what makes it so divine. Adding peas, corn and green beans is always a great option. Seriously, this soup is so easy, delicious and versatile! —themessimake.com
- 3 large carrots
- 2 large tomatoes
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon crushed red pepper or black pepper, or to taste
- 3-4 cups of water, add more if needed while you blend the soup
- [Option 1] If you own a pressure cooker (a great investment), put the carrots, tomatoes in the pressure cooker and add water until the veggies are barely submerged. Add salt and cook the veggies until you hear three whistles and then take the pressure cooker off the stove. One important the thing to remember about pressure cookers is that the food is still cooking while the pot is cooling off. So let the pot cool off, usually takes about 20-30 minutes and then attempt to open the lid.
- [Option 2] If you own a steamer, put the carrots and tomatoes in the steamer (follow the steamer directions) and cook until the veggies are soft.
- [Option 3] If you own neither of the gadgets mentioned above, don’t worry! Put the carrots and tomatoes in a medium pot and add 3-4 cups of water, or until the veggies are submerged in water. Add salt, cover and bring the water to a boil and then lower the heat to medium and let it simmer until the veggies are cooked. Be sure to check on the veggies often to check for the water level, adding water if needed.
- Step 1: Once the veggies are cooked, put the veggies along with the water and blend until you have a smooth, soupy consistency.
- Step 2: Strain the soup if necessary.
- This recipe was entered in the contest for Your Best Warm Weather Soup