There are some things which always take you back to the childhood days and make you nostalgic. I still remember the taste of fresh homemade tomato soup my mom used to make at home. I try to make it the same way but still cannot replicate the exact taste. There is something about mom’s cooking and how much you try you can’t get the exact same taste. Isn’t it?
Before we go on to the recipe, let me share some memories from my childhood days and my moms cooking. She was not only a great cook but a great hostess too who loved inviting friends for lunch or dinner. I remember many friends coming over for dinner at our place as she used to love cooking and hosting them all. There were few of her signature dishes which everyone loved.
Whenever I make all those dishes, it makes me little emotional as it’s always bittersweet. I happily accept compliments when someone likes one of my dishes made from my mom’s recipes. Over the years, I have somehow got used her style of cooking and made changes according to my family’s taste, my husband’s preferences, my mother in laws methods of cooking and my knowledge as a dietician.
She might not be here with me but her memories are always there to make me smile and will always hold a special place.
Coming back to the recipe, soups are the comfort food and this is my first soup recipe in this series. It is easy and healthy as we are using onion, and carrots along with tomatoes to make this soup.
- Tomatoes are rich in Vitamin A, C and K and many antioxidants.
- They have lycopene which gives it the red colour and is beneficial in many ways like fighting diseases like cancer.
- Vitamin A in tomatoes gets converted to lycopene and helps in improving vision.
One tomato can provide almost 40% of the total Vitamin C daily requirement.
I mentioned about the carrot and its benefits in my C post. Do read it here if you missed it.
A homemade soup is always better than outside one and it’s a simple recipe which you can easily make at home.
- Tomatoes 8-10medium
- Garlic 2 cloves
- Carrot 1 small
- Onion 1 small
- Oil ½ teaspoon
- Butter 1 tablespoon
- Bay leaf 1
- Salt to taste
- Black pepper – ½ tsp
- coriander leaves for garnishing.
- First of all, Wash and cut all the vegetables, tomatoes, onion, garlic and carrot.
- Heat oil in a pan and add bay leaf, sliced onions and sauté until pink and transparent.
- Now add the garlic and cook for some time.
- Add cut carrots and tomatoes and cook for some time.
- Add 2 cups of water and cook for some time and bring to boil. Cover the pan and cook for 10 minutes.
- Take it off from the gas and let it cool.
- Once it’s cold, use a blender to make a puree. Remove bay leaf before grinding.
- Strain it and cook the liquid for some more time. Add salt, pepper, and butter.
- Serve hot with or without bread squares.
If you like it little sweet. You can add a spoon of sugar.
You can include more vegetables like beetroot, or capsicum etc. along with carrots.
Read here – My A to Z challenge posts 2017
Find out more – Nutrition tips and nutritional recipes
Read my theme reveal post here.
I am sharing 26 healthy recipes under 30 minutes full this month.
See the recipes till now –
A for Apple coconut squares
B for a Bracing burger
C for Carrot walnut muffins
D for Dhokla with a twist
E for Eggless Pancake
F for Fruit chocolate pops
I for Instant paneer tikka
J for Jaggery Dates chutney
K for Kale grilled sandwich
L for Lemon cranberry mojito
M for Mango brown rice salad
O for Oats beetroot Dosa
Q for Quinoa veg salad
R for Red sauce pasta with spinach
S for Sprouts salad