Tomato Soup

Hi friends...Long time right? hmmm...ya I was too busy and on my toes for the past two weeks...and will continue in that state for 3 more weeks...:)
There are worst and good things going around.First the worst one...My kiddo burnt his hand by holding an iron box. Burn is pretty bad on the inner hand. Looks like it will take some time to recover. So with him, visiting doctors, his dressing, and looking around his plays and pranks...but should say...he is strong...:) He has resumed his normal routine, but I need to take care of him and his hand...

Now the good one...I am visiting India end of this month/next month..Looking forward to meet parents, friends and spending some quality time in all our fave places..:)..Started purchasing and preparing for the trip/packing/cleaning/making to do lists..

So now its too much of explanation why I am not here..:)

Anyways this soup is my hubby's and kiddo's fave...Made this many times...Here is the recipe..

Method Of Preparation:


1. Heat butter in a vessel/pressure cooker.Add the cumin, bay leaf,cloves and  fry for 30 sec. Add the ginger garlic paste and fry till raw smell goes. Add the onion and fry till it turns light brown.
2.Then add the tomatoes and carrots along with 1/2 glass water, salt,pepper and pressure cook till one whistle on medium.
3.When pressure goes open and discard the bay leaves and cloves, and grind the remaining ingredients to smooth puree. Now Heat a pan and simmer it for 2 to 3 mins.Serve warm with croutons/bread sticks.

Notes:
1. You can discard the leaves and cloves before pressure cooking it.
2. Straining the soup after grinding is optional.I dint do it.