Tomato carrot soup

The best section in any grocery store in my view is the produce (fruit and Veg) department. I try to beautify my shopping cart with colorful veggies as if it is an advertisement for veggies:). That too, if a seasonal vegetable is in sale, it would definitely come with us:) Then coming home, I would wonder how to make use of them efficiently :) Making soups is another nice way to include all those goodies and here is my version of tomato carrot soup. Hope you all enjoy this in this cool weather !

Tomato carrot soup

(for making 6 servings)
Ingredients:
Tomato -  1/2 kg
Carrot - 2
green peas  or sweet corn - handful
turmeric powder - 1 tsp
cilantro , mint leaf - handful.
Butter - 1 tbsp
All purpose flour / corn starch - 2 tbsp
cinnamon - 1 inch
bay leaf - 1
shallot - 3
garlic - 1 whole
whole black pepper - 2 tbsp
cumin - 1 tbsp

Method:
1.Wash and keep the tomato as whole. Peel and chop carrot to small pieces.
Grind garlic, black pepper and cumin to a coarse mixture.
In a pressure cooker add whole tomato, carrot, peas / corn, turmeric powder , chopped cilantro, mint leaf, prepared garlic masala.
Pour 10 cups of water, close the pressure cooker. After 1 whistle reduce flame to medium and cook for 5 minutes. (In ordinary stockpot : cook covered till the vegetables are cooked tender).
After releasing the pressure, add salt. Take out the tomatoes and remove the skin and puree.
2. Heat 1 or 2  tbsp butter in a pan.
Put bay leaf, cinnamon and after 5 seconds. Then fry chopped shallot till it gets golden brown. Then add the all purpose flour or corn starch and fry for a few seconds till raw smell goes.
3. Pour this to the cooked vegetable stock and bring to a boil.
Garnish with chopped cilantro.

Tomato carrot soup is ready!

Serving suggestion:
Serve with garlic bread.