This recipe was noted down by me some fifteen years ago. It was published in The Hindu. i always try this at home yet i feel every time i am cooking this as a new dish because of the freshness and unique taste of the soup.
Garlic – 6 flakes(small)
Cinnamon – 1 cm
Milk -1 cup
Mint leaves – 2 tbls
Maida -2 tbls
Salt – 1 1/4 tsp
Oil -1 1/4 tsp
Sugar – 1 tsp
Black Pepper (whole ) -1/2 tsp
Method: Chop tomatoes, garlic, onion. Grate carrot . Heat oil in a pressure cooker , add the cinnamon and clove . Fry a bit and add onion, garlic and mint leaves . Fry till the onion becomes light gold in colour . Add tomatoes , carrot . Fry till the tomatoes become mushy .
Add maida . Fry till the raw smell disappears . Add 3 cups of water , salt , sugar and pepper . Pressure cook or cook in a a heavy bottomed vessel.for 10 mts .
When cold liquidize soup and strain it
Add 1 cup of water and 1 cup of milk . Check for taste and heat well . Serve soup piping hot , garnishing with a blob of cream
and a scattering of toasted bread croutons on top. Enjoy!!!!!