A creamy and delicious Carrot and Tomato Soup that's easy to make. Treat yourself to a warming and comforting bowlful.
4.05 from 20 votes
Prep Time 5 minutesmins
Cook Time 20 minutesmins
Servings 8
Calories 111kcal
Ingredients
1tablespoonsunflower oil
1onionlarge, peeled and roughly chopped
700gramscarrotswashed and roughly chopped
800gramscanned plum tomatoes chopped or whole it doesn't matter
1litre vegetable stock
salt and freshly ground pepper
300millilitresmilk optional
Instructions
Heat the oil in a large pan (I make this in my pressure cooker but it's not essential) add the onion and the carrots and stir them around for a few minutes.
Add the two tins of tomatoes and the stock.
Season with a tsp salt and a few grinds of pepper, you can adjust later if required.
Cook until the carrots are soft, 10 minutes in the pressure cooker, about 20 minutes without.
Puree the soup either with a stick blender straight into the pot or using a blender or food processor.
Add the milk, if using and blend again.
Notes
DAIRY-FREE: If you don't want to use milk, then you can add more vegetable stock to get the soup to the consistency you want.FOR INSTANT POT: Add all ingredients into the pot, add hot stock and cook on normal pressure for 10 minutes. When cooked leave 10 minutes, then release the pressure. Blend as per the recipe.WITHOUT A PRESSURE COOKER: Cut the carrots smaller as this will speed the cooking process, the vegetables will take 20-30 minutes to soften, then blend as per the recipe. SPICE IT UP: Why not add a spoonful or two of your favourite hot sauce to spice up this delicious soup?