Carrot tomato soup with lemon balm is a delicious creamy light soup of carrot seasoned with spices and lemon balm. Even though there is too much fluctuation of weather in Bangalore there is a light cool breeze waving in the morning making you chilly and such weather is just perfect for creamy soups.This soup is a soothing nosh for your meals as it is filled with loads of nutrition and freshness of lemon balm. You can serve this yummy soup with croutons, sticks or buttered garlic bread on the side. Relish this delicious Carrot lemon balm soup with your family in winter morning/evening on lazy weekends. Here is how I made it…
Here are some more soups you might love to try:
400 grams, carrot, peeled and roughly cubed
1 nos, large tomato, cut into cubes
1 tablespoon, olive oil
4 nos, garlic cloves, chopped
1 teaspoon, red chili flakes
1 teaspoon, oregano, dried
1 nos, small onion, finely chopped
10 to 12 nos, leaves of lemon balm
2 cups, veg stock
2 tablespoons, butter
¼ cup, cream(low fat)
Salt and pepper to taste
In a pan, heat olive oil.
Add garlic, fry until golden
Add onions and fry until pink
Add carrots and tomatoes and sauté for 2 mins on high heat.
Add chili flakes, vegetable stock and bring it to a boil. Cover and cook for 15 mins or until the carrots are done.
Add lemon balm and oregano, cook for another 2 to 3 mins.
Take it off the heat and cool it for some time.
After cooling, add it to a blender to make a fine puree.
In another pan, heat 2 tablespoons of butter, add the prepared puree and bring it to boil. Adjust the consistency as preferred using the vegetable stock.
Add cream and mix, cook for 2 to 3 mins.
Season with salt and pepper.
Serve hot with crackers, croutons or stick on the side.