Heat oil and 1 tbsp butter in a pan at medium heat.. Add chopped garlic and saute till slightly golden color. Add onion, little salt and saute it for 2 min, then add carrots, saute another 2 min in a medium heat.
Add chopped tomato and tomato puree. Tomato puree gives a good color to the soup. Cook until tomatoes get mushy.
Add black pepper, celery salt, and vegetable stock. Cook for about 5 to 6 min with lid on at medium heat.
Add dried basil leave. Turn of the heat and let it cool down.
Grind tomato mix in a grinder to make a smooth paste and strain using big strainer. Keep aside.
Meanwhile, in another pan heat 1 tbsp butter and all purpose flour. Roast in a low to medium heat until slightly golden color.
Add 1/2 cup of vegetable stock and mix it well. Make sure there are no lumps in this mixture. Pour tomato puree in to all purpose flour mix. Stir and mix it very well. Cook another 3-4 min.
Add honey or sugar into soup. Check for the consistency as per your taste. If it’s very thick, add little more vegetable stock or water.
Cut some bread slices in a cube size and roast it in a pan till slightly golden color.
Croutons are ready for soup. Keep aside.
Yummy fresh carrot tomato soup is ready. Serve it hot, garnish with cream and mint leaves.
Recipe Notes
You could use boiled & mashed sweet potato instead of all purpose flour for soup thickness.