Ingredients
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1 ½tbsp Oil
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4-5 nos Peppercorn
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2tbsp Coriander seeds
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1 tbsp Cumin
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1 small piece Cinnamon
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1 nos Black cardamom
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1/3 cup Onion sliced
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6 no Garlic cloves
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2 tbsp Ginger chopped
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(optional) - ½cup Carrot diced
Directions
Steps
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1
Done
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In a deep pan heat oil and add peppercorn, coriander seeds, cumin, cinnamon and black cardamom. |
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2
Done
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Saute for 15 second and add sliced onion, garlic and ginger. |
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3
Done
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Cook for 2 minutes and then add carrots. Cook for another 2 minutes and then add chilly powder. Give it a quick stir and add tomatoes followed by salt and a dash of water. |
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4
Done
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Stir and cover it to cook for 8-10minutes. Now add 6 cups of water along with coriander stems and cover and cook till the tomato is mashy. Remove from fire and strain through a fine mesh sieve. |
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5
Done
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Press hard through the sieve to extract the pulp. Once strained place back the soup in a pan and bring to a boil and check for salt. For garlic bread mix together soft butter and chopped garlic. |
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6
Done
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Spread it on one side of the bread slice. Heat a pan and place the slice butter side first and cook on a slow to medium heat till it turns crisp. Turn over and let it brown and then remove. Serve crisp garlic bread with hot tomato soup. |
