firstly, in a kadai heat 1 tsp butter and saute ½ onion, 2 clove garlic and 1 bay leaf.
add 3 tomato, ½ carrot chopped and ½ tsp salt.
saute for a minute or till tomatoes change colour.
add ½ cup water, cover and boil for 10 minutes.
boil till tomatoes turn soft and mushy.
now remove the bay leaf and cool the mixture.
blend to smooth paste without adding any water.
now sieve the tomato paste discarding the residue.
add ½ cup water or more adjusting consistency.
get the soup to a boil and add 1 tsp sugar, ½ tsp pepper and ¼ tsp salt.
mix well making sure all the spices are combined well.
turn off the flame and add 2 tbsp cream, mix well.
finally serve creamy tomato soup garnished with mint leaf and cream.