TOMATO SOUP

Ingredients:
Tomatoes – 1 kg
Onions – 2 (Medium sized)
Fresh ginger – 1 ½ inch piece
Carrot – 1 (Chopped finely)
Beet root – Small piece
Salt and pepper powder – as required
Sugar – as per taste.
Method of preparation:
Dice onions and tomatoes into big pieces.
Peel and chop ginger.
Take all the chopped vegetables in a vessel and pout enough water to cover the pieces.
Cook in medium flame till tomatoes become just tender (or) Pressure cook till one whistle.
Cool down thoroughly and discard beetroot piece.
Blend in mixie and then strain through broad eyed strainer to remove seeds and skin
If necessary dilute it with water and reheat with salt and sugar.
Just before serving sprinkle pepper powder.
Serve hot in soup bowls with fried bread croutons.

Note: Never allow the soup to over boil. Heat till boiling point only in medium flame stirring in between. If any soup is over boiled it looses its taste and also its important vitamins and minerals.
Variation: Above mentioned soup can be done without carrots and beetroot. For best results select ripe red tomatoes which are sweet in nature. Discard any green portions while chopping tomatoes. If tomatoes are sour little more sugar can be added. When serving this soup for guests and children top with little fresh butter.
Orange and Tomato Soup: Omit carrot and beetroot in the above recipe. Peel one or two sweet oranges and add it when the tomatoes are three fourth cooked. Follow the same procedure.