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Serves: 4, Preparation time: 35 minutes
6 over ripe Tomatoes
1 Carrot (peeled and coarsely grated)
1 Onion (finely chopped)
3-4 Garlic flakes (crushed)
2 tsp Ginger (crushed)
1 tsp Garam masala
1 tsp Sugar
2 Green chillies
Black pepper powder as per taste
1/2 cup Milk
1 tbsp Cornflour
6 cups of Water
Salt to taste
1 tbsp Green corinader (chopped)
2 Bread slices (cut into small cubes)
Oil for frying bread cubes
Heat oil in a pan and fry bread cubes untill golden brown, drain the extra oil and keep aside.
Wash the tomatoes and cut it into halves. In a deep frying pan cook the tomatoes with onion, carrot, ginger, garlic, green chillies, bay leaf and 6 cups of water. Cook on a moderate heat for 20 minutes untill the tomatoes are soft. Remove the outer skin of the tomatoes and bay leaf. Let them cool to room temperature.
Now grind the mixture finely in a blender. Strain the mixture with a soup strainer. Now put it back in the pan, bring it back to a simmer, add sugar, garam masala and salt. Dilute cornflour with half cup of milk to make a smooth paste. And pour it in the soup. Let it boil for 5 minutes, also add water if required for the consistency.
To enrich the soup and for silky texture, whisk in the cream mixture and serve immediately with a dash of butter, black pepper, coriander leaves and fried croutons.
User Comments & Tips:
Just before serving the soup add croutons . Otherwise if put while cooking or all together in the ready soup they will get soggy and dissolve in the soup.