• Tomatoes cut into big cubes 2 big
  • Oats 1 tsp.
  • Garlic [chopped]- 1 tbsp.
  • Bay leaves- 1
  • Carrot [ chopped ]  -1 small
  • Salt to taste
  • Black pepper powder ½ tsp.
  • Fresh mint sprigs for garnishing
  • Oil ½ tsp



  • Heat oil in a deep non-stick pan, add garlic and saute for a minute. Add bay leaves and carrot and mix well. Add tomatoes, salt and black pepper powder and mix well. Add 1 cup water and cook for 10-12 minutes.
  • Cover and continue to cook, on medium heat, for 5 minutes Switch off heat, cool, strain, discard the bay leaves and grind the residue to make a smooth paste and set aside.
  • Add the strained liquid to the same deep non-stick pan along with ground paste and mix well.
  • Adjust seasonings if required. Bring the soup to a boil.
  • Serve piping hot garnished with springs of mint leaves.

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