Rinse the tomatoes, carrot with enough water. Chop carrot in to 3 big chunks. Peel off the onion and chop it in to 4 quarters.

In a pressure cooker add tomatoes, carrot, onion, garlic pods, cloves, cinnamon stick, bay leaf, cardamom and 1.5 cup of water. Cook these for at least 3 whistles and let the pressure subside.

Once the pressure subsides, remove the lid. Throw away the cloves, cinnamon, cardamoms and bay-leaf. As the vegetables have already infused their fragrance, just discard them. Let the vegetables cool down to room temperature.

Transfer the cooked and cooled mixture in to a mixer / blender and grind them together in to fine puree. Strain using a fine strainer and discard the residue. Take the filtered tomato soup in a vessel, add 1.5 cups of water and boil it in medium flame.

Meanwhile add 3 tsp of water to corn flour and make a quick paste of running consistency. Pour this corn flour paste to the soup and continue boiling. Finally sprinkle sugar, salt and pepper powder. When soup turns thick put off the flame.

Gorgeous red tomato soup is ready to slurp on this winter season.

Choose the tomatoes that are deep red and ripe, so that the soup turns in to pretty pleasant color.

Adding carrot is completely optional, but adding them makes the soup thick and pulpy.

Do not grind the whole spices like cloves, cinnamon etc with tomatoes because it will make the soup taste bitter. Just discard them.

You can even cook the tomatoes with all other ingredients on stove top too.

Adjust pepper powder and salt as per your taste.