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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. She used to make this soup in a pressure cooker back home [in India] and it only took a few minutes and a couple "whistles" for the veggies to cook. Pressure cookers are commonly used in India and they are the go-to kitchen gadget in most kitchens. My mom cooks rice in the pressure cooker too! I, on the other hand, was quite intimidated by them at first. But with practice and many phone calls to my mom for her tips and tricks, I have finally learned the ingredient-water ratio to avoid an explosion in my kitchen.
Besides this soup being super easy to make, the simplicity of the soup is what makes it so divine. Adding peas, corn, and green beans is always a great option. You can also top it with croutons. Seriously, this soup is so easy, delicious, and versatile! —themessimake.com
teaspoon salt, or to taste
teaspoon crushed red pepper or black pepper, or to taste
cups cups of water, add more if needed while you blend the soup
- 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.
- Once the veggies are cooked, put the veggies along with the remaining water from the pot that they were boiling in, and blend until you have a smooth, soupy consistency.
- Strain the soup, if necessary.
- Season the soup with salt and pepper.
- This recipe was entered in the contest for Your Best Recipes with 5 Ingredients or Fewer