Heat oil in a big sauce pot : temper jeera, let it splutter. Then add garlic cloves.
Add sliced onion along with required salt saute until transparent.
Add roughly chopped tomatoes and carrot.
Saute until it shrinks and is mushy.
Add 3 cups water and let it boil.
Once it starts to boil cook covered. Cook covered in low medium flame for about 10 minutes or until carrots turn soft.
Check by pricking,if carrots are soft then its done.
Drain the veggies alone and add to mixer jar.
Then add a little of cooked stock water to it.
Cool down completely.
Then grind it to a puree.
Add the puree to the pot.
Add mixer rinsed water along with little more water.
Add freshly crushed pepper,chilli flakes, mixed herbs and add salt.
Mix well. Let it boil for few mins.
Then add milk.
Cook for few mins then add butter on top and close with lid. While serving - open, mix it and serve.
Drizzle fresh cream (malai), crushed pepper, chilli flakes. Serve Carrot Tomato Soup with bread croutons, butter and enjoy!