Indian Style Carrot and Tomato Soup #SoupSwappers

Welcome to the second edition of #SoupSwappers!  This month we take on an International Feel as we explore soup from around the world.  A big thank you to our hostess, Wendy, from A Spoonful of Thyme.

Recently I learned I needed to reduce the acidity of my stomach, and my doctor recommended that I use tomato powder instead of fresh tomatoes.  Here is a version of tomato soup using tomato powder. I love fresh tomatoes and while this soup was good, it would be best with fresh tomatoes.  Still, in a pinch, I would not hesitate to use the tomato powder!

Indian Style Carrot and Tomato Soup

by Terri Steffes/Our Good Life

Prep Time: 20 minutes

Cook Time: 10 minutes

Ingredients (2 servings)

• 2 carrots, peeled and chopped
• 1/2 c tomato powder (or 2 fresh tomatoes, peeled and chopped)
• 1 medium onion, peeled and chopped
• 2 garlic cloves, peeled and chopped
• 1/2 t cumin
• 1/2 t black pepper
• 1 T butter
• 2 c water
• 1/2 c whole milk, half and half or heavy cream

Instructions

In your sauce pan, heat up the olive oil. Add onion, garlic, cumin, and salt. Cook vegetables until soft and translucent.

In the saucepan, add water and bring to a boil. Add carrots (and fresh tomatoes) and pepper. Cook until carrots are soft and easily break apart with a fork. Add tomato powder (if you aren't using fresh tomatoes) and stir well.

Pour hot soup carefully into a blender and puree until all vegetables are smooth. You may use an immersion blender instead. Pour back into pot, add cream slowly and stir as you pour.

Garnish with cilantro and a dab of sour cream, if desired.

Be sure and check out the delicious soups being featured today!  There are enough soups to last you through winter and a few to save for the fall!  Enjoy!

Participating in Souper Sunday at Kahakai Kitchen!

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