Tomato Soup

Ingredients

5-6 ripe tomatoes
2x2 inch size beetroot (to add color)
4 Coriander stems
1 onion/shallot
1 small carrot
1 inch ginger
1 bay leaf
1 star anise
2 bread slices (for crumbs)
Salt and freshly ground black pepper (to taste)
Sugar       to taste

Method

1. Cut tomatoes into 4 parts. Dice onion, carrot and ginger into pieces of size enough to boil.
2. Add corriander stems, bay leaf, star anise and pressure cook upto 3-4 whistles by adding 3 cups of water.
3. You can also alternatively cook them on stove top for 5-10 minutes or microwave them on very high for 6-8 minutes.
4. Cool it and remove the spices.
5. Grind the contents and sieve or else sieve directly ( this will prevent the tomatoes seeds from grinding, but will take a little longer and more effort). 
6. Boil the soup and add sugar, salt and pepper to taste.
7. Serve the tomato soup hot with toasted bread