Yellow tomato and carrot soup with tumeric and amchoor

Every year on the farm we are blessed and cursed with hundreds of volunteer yellow pear tomato plants. They are, at this point, a wild variety that wants nothing to do with a cage and they refuse to be trained. Each plant produces hundreds of candy-sweet fruit super high in pectin. We stew and puree them up and portion the puree into quart bags.

This soup incorporates carrot to thin out the pectin (which can get goopy, actually) in the tomatoes and then blends in a little turmeric and a little amchoor. Turmeric adds a floral root base and amchoor sits on the high end of the flavor spectrum.


Makes: 6 cups
Keeps: 3 days
Time: 45 minutes

Tomato Puree
Vegetable Broth

Neutral Oil 2 TBSP
Onion 1/2 Cup, rough chop
Celery 1/4 Cup, rough chop
Carrots, 2 Cups, rough chop
Salt & White Pepper
Turmeric, 2 tsp if ground 1 tsp if fresh grated
Yellow tomato puree, 2 cups
Vegetable Broth, 1 Cup
Amchoor, 1/2 tsp

3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

Sauté mirepoix for 15 minutes on low, do not color, just sweat.
Add salt, pepper, tumeric
Add yellow tomato and vegetable broth
whisk in Amchoor
Let cool and then blend with an emulsion blender


Amchoor is a dried green mango powder and, depending on where you are in the world, might be hard to find. Use Lemon or lime in the place of Amchoor.

You would be hard pressed to find a drink that doesn’t go with this appetizer.