Ingredients:

• 3 cups – tomatoes, chopped
• 1 carrot, chopped fine
• 1 large potato, chopped fine
• 1/4 tsp – powdered black pepper
• 1 tsp – Sugar
• 2 slices bread
• Oil for frying the bread
• Cream for garnishing
• 2 tsp – salt
• Water

Method:

1. Put the tomatoes, carrot and potato to boil with 1cup water and salt.
2. Cook in a saucepan or a pressure cooker till the vegetables are completely cooked.
3. Remove from fire and when cool enough to handle, strain the vegetables through a soup-strainer or blend in a blender.
4. Measure the liquid and add water to make 4 1/2 cups.
5. Bring to a boil again, and then simmer. Add sugar and black pepper.
6. Simmer for another 10 minutes.
7. While the soup is simmering, cut the bread into cubes and fry them in hot oil, till brown and crisp –
8. Pour the soup into bowls and garnish with the cream.
9. Serve the croutons on the side.