Ingredients:
1 large carrots, 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 seeds
2 teaspoons oil
3 -5 breadcrumbs, fried (optional)
Directions:
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!
Servings: 7
Time preparation: 30 min.
Time total: 55 min.