Tomato and Carrot Soup with Crispy Shallots

Ingredients

• Carrot - 3 whole
• Tomato - 2 whole
• Shallot - 5 whole
• Oil - 1 tbsp
• Water - 2 cup
• Salt, to taste
• Coriander leaves
• Pepper powder, to taste

Instructions

1. 1Grate the 3 carrots and roughly chop the 2 tomatoes; set them aside and finely chop the 5 shallots for frying.
2. 2Place the carrots and tomatoes in a blender and puree until smooth, stopping to scrape down the sides if needed.
3. 3Pour the puree into a saucepan, add 2 cups of water, and bring to a boil over medium heat.
4. 4Once it comes to a boil and the vegetables are tender, turn off the heat.
5. 5Heat 1 tbsp oil in a small frying pan, add the chopped shallots, and fry until golden brown and crisp; transfer the shallots and their oil into the soup for a toasty finish.
6. 6Season the soup with salt and stir in the coriander leaves; taste and adjust the seasoning as needed.
7. 7Serve the soup hot and sprinkle pepper powder to taste at the table. Optional: serve with crusty bread or a slice of toasted sourdough.