Carrot Tomato and Turnip Soup



  • 8-10 medium sized tomato (in pieces)
  • 2 shalgum (in pieces)
  • 2 carrots (in pieces)
  • A piece of ginger
  • Salt
  • Black Pepper
  • Fresh cream of milk
  • Coriander leaves


  • Add Carrot, Turnip and tomato in a cooker. Pour one and half glass of water in it and one tsp salt. Let it whistle for 20-25 minutes.
  • Open and sieve. Keep this water aside, now grind the veggies in a grinder and later sieve nicely again.
  • Keep the remaining stock in same cooker again on flame. Pour one and half glass of water in it, adjust salt and pepper. Cook for 10-12 minutes.
  • Lastly add cream and coriander leaves and serve hot
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Preeti Das writes articles on delicious, mouthwatering recipes with easy, step-by-step instructions, from over ten years of cooking experience. Preeti will provide you menu ideas with combination of food items for breakfast, lunch, evening snacks, and dinner, in authentic Indian style. The author has recreated some of the authentic dishes in a more healthy way, taking much less cooking time, so everyone can enjoy them more often.