TOMATO - CARROT SOUP

Oil-- 2 tablespoon

Bay leaf --1
Tomato -- 5-6 large
Carrot -- 1 (optional)
Onion -- 1 large
Garlic -- 3-4 cloves
Ginger -- 1/2 c m piece
Pepper powder -- 1/4 teaspoon
Sugar -- 2 tablespoons
Salt to taste
Fresh cream -- 2 tablespoon (optional)

Heat oil in a pan and add bay leaf. Add chopped garlic ginger and onion and fry for few minutes.

Roughly chop tomatoes, slice carrots and add to the pan and saute for few minutes. Add few peppercorns to the mixture Cover and cook until done.

I use the carrot to increase the thickness. It gives a nice texture to the soup.


Once done cool the cooked tomatoes and run it in the processor to get a smooth paste. Strain it through a strainer.

Transfer the strained soup to a pan. Add salt, sugar and pepper powder. Adjust the thickness of the soup by adding a little water.

Bring to boil. Serve hot topped with fresh cream..