Tamatar Ka Shorba
Comformting and full of flavours this traditional Indian recipe for spiced Tomato soup is the ideal companion when tempreatures strat dipping.

Name: Tamatar Ka Shorba
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 4 servings
Ingredients: 1 kg (10 to 12 medium) Red Tomatoes; 1 Carrot, diced; 1 Onion, diced; 4-5 Cloves (Laung); 4-5 Peppercorns (Saboot Kali Mirch); ½” stick of Cinnamon (Dalchini); 3 cloves of Garlic; 1 tbsp Ghee/Butter; 1 tsp Cumin; 1 tsp Sugar; 1 tbsp Cornflour; Crushed pepper to taste; Salt to taste

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Ingredients

1 kg (10 to 12 medium) Red Tomatoes
1 Carrot, diced
1 Onion, diced
4-5 Cloves (Laung)
4-5 Peppercorns (Saboot Kali Mirch)
½” stick of Cinnamon (Dalchini)
3 cloves of Garlic
1 tbsp Ghee/Butter
1 tsp Cumin
1 tsp Sugar
1 tbsp Cornflour
Crushed pepper to taste
Salt to taste

Preparations

Turn the USHA Electric Pressure Cooker knob to SOUP mode.
Heat ghee/butter in the EPC. Add cumin seeds and wait till they crackle. Add cloves, peppercorns, cardamom and garlic, and sauté for about 1 minute. Add onion, sugar & carrot and cook until the onions are translucent.
Add tomatoes with 6 cups of water and pressure cook till the knob reaches KEEP WARM position.
Switch off the Cooker and wait till the pressure drops.
Strain the liquid from the tomato pulp and blend the pulp (discard the cardamom and cloves).
Turn the Pressure Cooker knob to 5 minutes. Pour the liquid and the pulp back in the cooker.
Add cornflour dissolved in a quarter cup of water.
Season with salt and pepper. Cook for 2-3 minutes, until the soup is of the right consistency.
Serve hot garnished with few croutons and cream.