The Roasted Carrot Tomato Soup recipe is a quick and easy soup that can be served either cold for the summers or hot during the winters. The sweetness from the carrots and the red ripe tomatoes with a little tang, brings out refreshing flavours. Carrots (Gajjar), Tomatoes, Milk, Cumin powder (Jeera), Salt and Pepper, Butter (Salted), Fresh cream, Coriander (Dhania) Leaves 2 Carrots (Gajjar) , peeled and diced 4 Tomatoes , blanched with skin removed 1/2 cup Milk , + water for blending 1 teaspoon Cumin powder (Jeera) Salt and Pepper , freshly crushed, to taste 1 tablespoon Butter (Salted) 2 tablespoons Fresh cream 1 Coriander (Dhania) Leaves , a few sprigs, to garnish To begin making the Roasted Carrot and Tomato Soup Recipe, we will first blanch the tomatoes. See video of how to blanch tomatoes. Once blanched, remove the skin and keep the tomatoes aside.Next, into a wok; add in the butter and the diced carrots. Stir fry the carrots until slightly softened on medium high heat. Once done add the tomatoes, roasted carrots,cumin powder, salt and pepper into the blender. Blend adding the milk and little water to make a smooth puree.Once pureed, transfer the soup to a saucepan and check the salt and pepper levels. Adjust to suit your taste. Add additional water or milk to adjust the consistency of the soup.When you are ready to serve give the soup a quick boil, stir in the cream and the crushed black pepper. Garnish with chopped coriander leaves and serve warm.Serve Roasted Carrot Tomato Soup Recipe with Garlic Knot Recipe or Cheesy & Spicy Pull Apart Bread Recipe With Indian Spices for a light dinner.