Delicious Carrot And Tomato Soup

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.

• Ready In: 55 mins
• Serves: 7

Ingredients

• 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

1. Peel the carrot and chop it into small pieces.
2. Bring to a bowl.
3. Drain out excess water.
4. Put it into a mixer alongwith water, to make a paste.
5. Likewise, make a paste of the tomatoes, alongwith water, as much as is required to make a smooth paste.
6. Pass, both the carrot and the tomatoes mixture through a sieve and into a large saucepan.
7. Add 1 1/2 cups of water, salt, sambar masala powder and black pepper powder.
8. Stir well.
9. Bring to a boil, stirring occasionally.
10. Allow to simmer.
11. While the soup is on simmer, prepare the seasoning.
12. For this, heat oil in a non-stick Tefal frying pan.
13. Add cumin seeds when the oil is hot.
14. Allow the seeds to splutter.
15. Once the spluttering stops, pour the oil-cumin seeds mixture into the hot soup.
16. Add corriander leaves, stirring well.
17. Toss in a few breadcrumbs, if desired and a storpie plate.
18. Serve hot!