Tomato And Carrot Soup

Ingredients

• 8 medium tomatoes, roughly chopped
• 2 medium carrots, roughly chopped 
• 1 medium potato, peeled and roughly sliced
• 2 brown bread slices
• 1 medium onion, sliced 
• 4 garlic cloves, crushed 
• 2 cups vegetable stock or water  
• 1 bay leaf 
• 4-6 black peppercorns 
• 4-6 fresh mint leaves 
• Salt to taste

Method 

1. Toast the brown bread slices in a toaster and cut toasted slices with a sharp knife into small square pieces. Alternately you can first cut the bread slices into small pieces and then dry roast in a non-stick pan, tossing continuously, till they are crisp.
2. Pressure cook tomatoes, carrots, potato, onion and garlic with one cup vegetable stock or water, bay leaf, peppercorns, mint leaves and salt.
3. Cool the cooked mixture. Ensure the potato is thoroughly cooked.
4. Remove bay leaf and then puree it to a fine consistency in a blender.
5. Heat the pureed vegetables in a pan, add the remaining vegetable stock or water and adjust salt. Simmer for five minutes and serve with toasted brown bread croutons.