9 CARDAMOM PODS
275gm Fresh tomatoes
1 1/2 tbsp sunflower oil
975 ml vegetable stock
salt and freshly ground balack pepper
Roughly crush the cardamom pods and tie them in a muslin cloth. Skin the toamtoes by plunging them into a bowl of hot water for a min and den in a cold water so that the skin gets removed easily. Roughly chop the carrots.
Heat the oil in a pan and add finely chop onions. Cook until transparent. Add carrots and tomatoes and stir for 2-3 mins. Add the stock and wrapped cardom and bring to boil. Keep on sim until the carrots gets tender. Now reomve the cardamom and squezee all the juices. Puree the vegetables and return to the pan, reheat gently. If desired add stock to make it thin. season with salt and freshly ground black pepper to taste, garnish with coriander and serve immediately.