I call this slow cooking tomato carrot potato soup as "My family everyday soup". It may sound too exaggerating. But my mom used to cook this soup at least once a week. Sometimes, she put chicken into it. But this is purely her vegetarian version.
Prep Time: 15 Minutes Cook Time: 8 Hours Serving: 6-8
We live in the city where air pollution has been very serious. She says that this soup neutralizes all the "poison" in your body. She always serves it as clear soup. My mom always makes us to finish a huge bowl. I mean HUGE.
Instead of serving it just an appetizer or a side dish, I decided to mash the vegetables to make it a one-pot dinner. The thickening agent is the potato in the soup. Nothing is more natural than that, right?
This is exactly the way how she cooks it. There is only one ingredient that I didn't add, i.e. green carrots.
It's a very common soup ingredient in Asian cooking. But it is very difficult to find in any regular grocery stores. This seasonal ingredient is only available in Chinese store.
Just a brief description of this mysterious ingredient... It looks like a regular carrot. It also has similar size and texture of a regular carrot. The taste is a little bit grassy though.
If you happen to see it, don't hesitate to add one into this slow cooking tomato carrot potato soup recipe and make it "your family everyday soup".
3 pounds Tomatoes (cut into quarters)
2 pounds Baby Carrots
2 pounds Russets potatoes (peeled and cut to about the same size as the carrots)
8 Cups water
1 tsp Salt
A pinch of Black Pepper
Feel free to cut the quantity of the ingredients into halves, especially if your slow cooker is relatively small
Serve with crusty bread to make this easy healthy dinner more filling
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