The current chilly weather in Nairobi, has been making me feel like bundling myself up in bed. Accompanied with some warm cozy drink while relaxing with my current series, Breaking Bad. This is as I await for the release of Aquaman on December. I call it my love for DC world. However, this is life, we have to live our purpose fully. Also, the thought of the bills we have to pay, makes us to give up that fantasy.

I came up with this  Creamy Basil Tomato Carrot Soup, to ensure I beat this cold weather. As I relax without feeling its pinch on my skin. I was at first skeptical of the outcome, as I recently made another “concoction” (I call all my kitchen experiments concoctions before I get the right outcome) using broccoli at the beginning of the week. It wasn’t as sweet as how I like my soup. However, on coming up with this creamy basil tomato carrot soup, it exploded my taste buds. I kid you not, this one right here has rose to becoming my second best soup ever.

I used to love chicken soup as my favorite followed by the butternut squash soup and thirdly the oxtail soup. However, I have to twist my liking. This creamy basil tomato carrot soup has to become my second favorite soup. I won’t say much for now, as I want us to dive right into our kitchen’s and begin cooking up this sweet soup.


Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Course: Appetizer, Soup
Cuisine: Continental
Keyword: Creamy basil tomato carrot soup
Servings: 2
  • 1 Red Onion
  • 1 Bunch of Parsley (dhania)
  • 3 Tomatoes
  • 3 Carrots
  • 1/4 Cup of Whole Milk
  • 1/4 tsp of Garlic Powder You can also use garlic cloves instead
  • 1 tbsp of Tomato Paste
  • 1/2 tbsp of Basil powder
  • A Pinch of Salt
  • 2 Cups of Water
  • 2 tbsp of Cooking Oil
  • A Blender
  1. Wash all ingredients.

  2. Chop your ingredients into small pieces.

  3. In a sufuria/cooking pan pour in the oil and let it heat up for a few seconds.

  4. Add in the onions and fry until translucent in color

  5. Once the onions become translucent or nearing golden brown in color, add in the parsley and the garlic powder and stir. Allow it to cook for 2 minutes.

  6. Add in the tomatoes and let it cook till it begins forming a paste.

  7. Add in the basil, tomato paste and salt and mix them all together. Cover your sufuria/cooking pan and allow it to cook for 5 minutes.

  8. Add in the carrots and the water. Cover up the sufuria/cooking pan and let the carrots cook till tender.

  9. Once ready, turn off the cooker and set aside the sufuria and give it time to cool for about 30 minutes.

  10. Once cooled down, pour in the cooked tomatoes and carrots into your blender. Blend until it becomes smooth. You can add more water if it’s too thick. However, make sure it doesn’t become too watery.

  11. Blend it to form a smooth thick liquid.

  12. Transfer the blended ingredients back into your sufuria to heat up. Once it starts boiling add in a ¼ cup of whole milk and stir it. Let it boil for about 2 minutes before turning off your cooker.

  13. Once ready, turn off your cooker and serve your Creamy Basil Tomato Carrot Soup.

There we have it, our soup, ready for consumption. You can serve it up with bread rolls, chapati, pancakes or even go wild and serve it with a hamburger. You can enjoy it for dinner as an appetizer or for breakfast and even as a midday snack, if you are at home during the day.


The beauty of it is that, in a matter of less than an hour you have your soup ready to consume and fight off the cold. I would be glad to see your outcome and to hear how you enjoyed the soup and whether it will also become one of your favourite soups. You can tag me your outcome on instagram @stacykendi. Once you are done with this one, you can also try out my butternut squash soup.

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