Tomato Soup

Can you think of anything even more soothing and gratifying than a hot bowl of soup? This is a simple recipe and just tasty. Tomato Soup is ever so good as a light or starter meal with salad and crusty bread.

Serves Three

Components:.

6 tomatoes average size cut in little pieces; this will make about 4 cups of sliced tomatoes.
1 carrot medium size cut and peeled in little pieces; this will make about 1/3 cup of sliced carrots.
1 celery stick cut into little pieces; this will make about 1/3 cup of sliced celery.
1/2″ ginger sliced and peeled.
1 tsps of oil.
1/2 tsp salt, to taste.
1/2 tsp sugar, to taste.
1/8 tsp black pepper.

Seasoning.

2 tsps oil.
1/2 tsp cumin seed (jeera).
Pinch of asafetida.
1 tbsp cilantro thinly sliced (hara dhania).

Technique.

Heat the oil in a sauce pan over average heat, lightly brown the ginger, include carrot and celery, stir fry for approx 2 mins.
Include the tomatoes, sugar, salt and pepper, and allow it to cook till tomatoes are soft and mushy.
Let the tomatoes cool off then puree in blender or food processor.
For seasoning; heat the oil in a sauce pan, include the cumin seed and asafetida; as cumin seeds crack include cilantro and stir for sixty seconds. Add the tomato puree and approx. 1-1/4 cup of water according to your taste. After soup starts to boil bring the heat down to low and let it simmer for 3 to 4 mins.
Serve soup hot, together with couple of pieces of crotons.