TOMATO SOUP

INGREDIENTS:
1. TOMATOES - 4
2. CARROT - 1
3. ONION - 25 GMS
4. GARLIC CLOVES - 2
5. CUMIN SEEDS - 1/4 TSP
6. CLOVES - 2
7. BAY LEAF - 1
8. FENNEL SEEDS - 1/4 TSP
9. PEPPERCORNS - 1/2 TSP
10. ROSEMARY - 1/4 TSP
11. CORN STARCH - 2 TSP
12. SALT - ACC. TO YOUR TASTE
13. WATER - 4 CUPS
14. PEPPER POWDER - 1 TSP
15. BUTTER - 25 GMS
16. LEMON JUICE - 1 TSP
17. SUGAR - 2 TSP

METHOD:
1. BOIL 2 CUPS OF WATER IN A PAN . ADD TOMATOES AS A WHOLE TO THE PAN .
2. CUT THE CARROT IN TO PIECES AND ADD THEM TO THE PAN ALONG WITH CHOPPED ONION AND GARLIC . COVER THE PAN WITH A LID AND LET IT BOIL FOR 5 MINUTES .
3. ADD ALL THE REMAINING SPICES TO THE PAN . LET IT BOIL FOR 3 MORE MINUTES . TURN OFF THE FLAME AND LET IT COOL DOWN .
4. SEPARATE THE SPICES AND DISCARD THEM . GRIND THE TOMATOES, CARROT AND ONION WITH THE LEFT OVER WATER IN THE PAN IN TO SMOOTH CONSISTENCY . THE SEEDS INSIDE THE TOMATOES CAN BE SCOOPED OUT  BEFORE GRINDING .
5. ADD THE GROUND JUICE TO THE PAN AND LET IT BOIL . ADD REQUIRED SALT AND 2 TSP OF SUGAR TO THE SOUP .
6. MIX 2 TSP OF CORN STARCH IN 1/2 CUP OF COLD WATER AND ADD IT TO THE SOUP .
7. ADD THE REMAINING WATER TO THE SOUP AND LET IT BOIL FOR 5 MORE MINUTES .
8. ADD BUTTER AND LEMON JUICE TO THE SOUP BEFORE SERVING .
9. SERVE THE HOT SOUP WITH SOME CROUTONS .

SERVINGS: UP TO 6 PEOPLE .