1. Peel the carrot and chop it into small pieces. 2. Bring to a bowl. 3. Drain out excess water. 4. Put it into a mixer alongwith water, to make a paste. 5. Likewise, make a paste of the tomatoes, alongwith water, as much as is required to make a smooth paste. 6. Pass, both the carrot and the tomatoes mixture through a sieve and into a large saucepan. 7. Add 1 1/2 cups of water, salt, sambar masala powder and black pepper powder. 8. Stir well. 9. Bring to a boil, stirring occasionally. 10. Allow to simmer. 11. While the soup is on simmer, prepare the seasoning. 12. For this, heat oil in a non-stick Tefal frying pan. 13. Add cumin seeds when the oil is hot. 14. Allow the seeds to splutter. 15. Once the spluttering stops, pour the oil-cumin seeds mixture into the hot soup. 16. Add corriander leaves, stirring well. 17. Toss in a few breadcrumbs, if desired and a storpie plate. 18. Serve hot! ---------------------------------------------------------------------------
Nutrition
Ingredients
