Tomato Soup

Ingredients:

Tomatoes - 5, large

Carrot - 1, shredded

Onion - 1, medium, chopped

Garlic - 1 clove

Black pepper - 1 1/2 tsp

Fennel seeds - 1 tsp (optional)

Ginger - 1/2 inch piece

Bay leaves - 2

1% milk - 1/4 cup

Salt - to taste

Olive oil - 1 TBSP

Freshly crushed black pepper - for garnishing

Method:

1. Blanch the tomatoes in boiling water for five minutes.
2. Once cooked, place them in a bowl with some ice and water.  Remove the skin and roughly chop.
3. Heat oil in a sauce pan.  Add bay leaves, fennel seeds and black peppers.  Fry for few seconds and add the onion, ginger and garlic.
4. Cook until the onions are soft and translucent.  Add the shredded carrots and cook for 2 minutes.
5. Add the chopped tomatoes and salt.  Mix well and cook until soft.
6. Let the mixture cool for 5 minutes.  Remove the bay leaves.
7. Transfer the mixture into a blender and blend until smooth.  Strain the mixture.
8. Add 1 to 1 1/2 cups of water and boil the soup for 5 minutes.
9. Remove from the heat and add 1/4 cup of milk and mix well.
10. Garnish with freshly ground black pepper before serving.
11. Serve hot.