Carrot, burnt garlic and tomato soup

Carrot, burnt garlic and tomato soup

Ingredients

Onion 1 medium sized
Garlic a few pods
Butter a small cube
Carrot one large
Ripe tomatoes  3 large
French beans 4 to 5
Mooli leaves a few
Carrot leaves a few
Dhaniya patha a few
Ginger a small piece
Green chilli 2
Bay leaves 1
Cinnamon stick one small
Star annise one
Clove 2
Elachi 2
Crushed pepper 1/2 tsp
Ajwain leaves a fe
Water 6 to 7 cups
Salt as required

Method of preparation

Wash and chop vegetables into desired shape.  I have just halved tomato and beans. Rest leaves are washed and added to soup.

In a pan add butter,cinnamon stick, bay leaves, star annise, clove, elachi and chopped ginger, onion and garlic,  cook in medium flame till garlic turns into golden to brownish colour. Add carrot, tomatoes, beans, mooli leaves, carrot leaves, coriander leaves, Ajwain leaves and mix well. Once vegetables become soft add crushed pepper, salt and water. Allow water to reach boiling temperature. Boil for about 5 minutes. Reduce flame, adjust salt. Use a colander to extract soup. Use a hand blender to smash cooked vegetables and press them through colander or steel sieve with large holes. You can add more pepper and salt if needed.

Serve soup in small bowls with bread toast.