Recipe by Charishma_Ramchandani
REALLY GOOD! Just as a note, I'd like to add that for those people who suffer from uric acid problems(like my dear dad), I alter this recipe by using 2 large carrots instead of 1 and 3 small tomatoes instead of 3 medium and 1 small one. Also, I use 3 cups of water instead of 1.5. In the past few days, I have been making this soup so many times, and each time, it gets better and better and I wanted to share these ideas with all of you.
- 1 large carrot, peeled,chopped and boiled
- 3 medium tomatoes, peeled and de-seeded
- 1 small tomatoes, peeled and de-seeded
- 1 teaspoon salt
- 1⁄4 teaspoon mtr sambar garam masala powder
- 1 1⁄2 cups water
- black pepper, to taste
- 3 -5 fresh coriander leaves, chopped
- 1 teaspoon cumin seed
- 2 teaspoons oil
- 3 -5 breadcrumbs, fried (optional)
Directions See How It's Made
- Peel the carrot and chop it into small pieces.
- Bring to a bowl.
- Drain out excess water.
- Put it into a mixer alongwith water, to make a paste.
- Likewise, make a paste of the tomatoes, alongwith water, as much as is required to make a smooth paste.
- Pass, both the carrot and the tomatoes mixture through a sieve and into a large saucepan.
- Add 1 1/2 cups of water, salt, sambar masala powder and black pepper powder.
- Stir well.
- Bring to a boil, stirring occasionally.
- Allow to simmer.
- While the soup is on simmer, prepare the seasoning.
- For this, heat oil in a non-stick Tefal frying pan.
- Add cumin seeds when the oil is hot.
- Allow the seeds to splutter.
- Once the spluttering stops, pour the oil-cumin seeds mixture into the hot soup.
- Add corriander leaves, stirring well.
- Toss in a few breadcrumbs, if desired and a storpie plate.
- Serve hot!