- 2 tbsp Oil
- 6-7 no. Garlic cloves
- 1 medium Onion, sliced
- 2 medium Carrots (peeled & roughly chopped)
- Salt to taste
- ½ tsp Sugar
- 10-12 medium Tomatoes, cut into half
- 4-5 cups Water
- Salt to taste
- ½ tsp Degi red chilli powder
- 2-3 tbsp Extra virgin olive oil (for finishing)
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- In a sauce pot, heat oil, add garlic, onion, carrots and sauté it for
2-3 minutes until it’s translucent.
- Add salt to taste, sugar and sauté it well.
- Add tomato and sauté it for a minute. Add water, salt to taste and let
it simmer.
- Cover it with the lid and cook it for 10-15 minutes on low to medium
flame.
- Add degi red chili powder and grind it with the help of a hand blender.
- Strain the soup and transfer it to a bowl.
- In the same sauce pot, add extra virgin olive oil, pour the prepared
tomato soup and let it simmer for a while.
- In a serving dish or bowl, add oregano, chili flakes, pour the prepared
tomato soup, top it with some prepared basil pesto and garnish it with
basil leaves.
- Serve hot with prepared garlic bread.
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