INGREDIENTS Butter - 1 1/2 teaspoons Bay leaf - 1 Carrots - 30 grams Tomato - 500 grams Salt - 1/2 teaspoon Water - 500 milliliters Powdered sugar - 1 tablespoon Black pepper - 1/2 teaspoon Roasted cumin powder - 1/4 teaspoon Salt - 1/4 teaspoon
PREPARATION 1. Heat 1 1/2 teaspoons butter in a pressure cooker, add 1 bay leaf, 30 grams carrots and mix it well. 2. Add 500 grams tomato and mix it well. 3. Cook for 5 - 7 minutes on medium heat. 4. Add 1/2 teaspoon salt, 500 millilites water and mix it again. 5. Cover it with lid and cook until you hear 2 whistles. 6. Open the lid and remove it from heat. 7. Allow it to cool for about 10 minutes. 8. Transfer this into a blender and blend it into a paste. 9. Transfer this puree into a pot and stir well. 10. Then, add 1 tablespoon powdered sugar, 1/2 teaspoon black pepper, 1/4 teaspoon roasted cumin powder, 1/4 teaspoon salt and mix it well. 11. Bring it to a boil. 12. Boil for 8 - 10 minutes on medium heat. 13. Remove it from heat. 14. Garnish with toasted bread. 15. Serve hot.
