Carrot and tomato soup

This new year, my husband and I decided to eat healthier. Most weekday evenings, our dinner is usually a soup and a salad. He’s very fond of tomato soup and he would drink a lot of the readymade cup soups available in supermarkets. However, I’m wary of packaged foods for a lot of reasons, mostly because of the hidden sugar content. So I decided to try and make fresh soup instead. I’ve also tried to make the tomato soup healthier by adding other vegetables to it. This soup is easy to make, healthy – one cup equals at least two portions of vegetables in a day. And you would usually find these vegetables in your fridge.

Coincidentally, I had made this soup for one of my closest friends when she was in the hospital after she’d had her baby. She had enjoyed it and had asked me for a recipe later. I didn’t have one for her then because when I usually cook, I cook from approximations. Now I can just send this to her. Here’s the recipe:

Prep time: 10 minutes. Cook time: 1 hour

Serves: 4


1. Carrots – 2

2. Tomatoes – 2 medium ones

3. Celery stalks – 2

4. Sweet potato – 1/2

5. Garlic – 3 cloves

6. Salt – 1 teaspoon

7. Peppercorn – 1/4 teaspoon

8. Bayleaf – 1

9. Water – 3.5 cups



1. Chop the vegetables in cubes.

2. Combine in a pot, add water, salt, pepper and bayleaf. Simmer with lid on for an hour.

3. Remove the bayleaf and blend.


Serve hot with nice crusty bread!

You could garnish the soup with some butter / cream.


The sweet potato could be substituted with regular potato. In the past, I have also added half of a medium sized onion, to the recipe.