Vegan Tomato Carrot Soup Recipe| Jain Tomato Soup Recipe|

Hot Tomato Carrot Soup- A classic Indian soup served with bread crouton is a perfect vegetarian soup with flavors and goodness of nutrients. This super quick, easy, and comfortable soup recipe has enough reason for you all to check this recipe as instantly as this soup itself. 👇

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A bowl of hot tomato soup with a perfect blend of flavors, sweetness, and tanginess with the crunch of bread croutons is incomparable. Tomato soup is the most common and loved soup for all ages and across all places. The pupils have their versions as per their tastes and flavors. Indian-style tomato carrot soup in winters is also one of the regular preparations in Indian homes. The addition of some off-beat ingredients like bottle gourd, bay leaf, black peppercorn, and ginger makes it even perfect and balanced for me. 

We have more easy soup recipes created from different food ingredients. Here is the list:


Preparation time: 10 minutes

Cooking time: 10 minutes

Course: Soup

Serve: 4



  • Roughly chopped tomato- 3
  • Chopped carrot-1(big size)
  • Chopped bottle gourd- 1 cup
  • Ginger piece- Half inch
  • Water-3 cups
Note: You can also add Onion and garlic to the same soup if preferred.

Seasoning and others

  • Crushed black peppercorn-1 teaspoon
  • Table salt- 1and 1/2 teaspoon
  • Bay leaf-1(small)
  • Black peppercorns-8-9
  • Fresh cream or butter- to top up (optional)
  • Fresh coriander leaves- to garnish

Step-by-step-recipe for tomato carrot soup


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Turn on the flame and place a pressure cooker on the gas top. Add roughly chopped tomato, carrot, bottle gourd, and ginger to it. 


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Add black peppercorn and bay leaf. 


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Add three cups of water to the vegetable mix.


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Pressure cook the soup for 5-10 minutes on medium flame till it releases two whistles and turns off the flame afterward. 


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Meanwhile, prepare the croutons. Grease any baking bowl or tray with butter, ghee, or olive oil. Spread bread cubes evenly on the tray or dish and drop butter or ghee/oil over them.


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Microwave them for 2 minutes and then turn all the bread cubes and microwave again for 1-2 minutes. Check if they're crispy and golden else microwave for one more minute.


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Once the pressure releases open the cooker and let the mix get cool.


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With the help of a hand blender pulse the soup mix. and make a smooth puree. 


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Pass the puree from a colander, sieve gently, to get a smooth soup in a bowl.


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Simmer the soup for 3-4 minutes on low heat. Add the salt, pepper to the smooth soup and stir to combine well.

Note: Adjust the consistency of the soup if it seems thick by adding water. Also, taste and adjust seasoning as per preference.

Final Serve

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Serve hot tomato soup with crunchy bread croutons, a drizzle of fresh cream or butter, and fresh coriander leaves.

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