|1/2 can Tomato Puree||1 tbsp Jeera||Sugar|
|1/4 Onion||1/2 tsp Dhania Seeds||Butter|
|White Pepper Powder||Salt|
|Fresh Groung Black Pepper|
|2 Split Green Chillies|
Chop the onion into very thin slices.
In a skillet, heat 2 tsp butter and let it melt.
Add the jeera and roast until dark.
Add the dhania seeds and roast lightly.
Add the onions and a tsp of sugar and saute on medium heat until it carmelizes and gets brown.
Add the white pepper and freshly ground black pepper.
Add the split green chillies and saute.
Add a 1-inch stick of cinnamon, 6-8 elaichis and 3-4 cloves in the blender and make a fine powder.
Add 1/4 tsp of this powder to the onions.
This powder can be saved in an airtight container for use in masala chai and some punjabi dishes. Once the ground masala is added, saute until aromatic and turn the heat off and let the onions cool completely.
Blend the onions with 1/2 cup water into a very fine paste.
In a heavy bottom pot, blend 1 tbsp jaggery, tomato paste, onion paste and 8 cups of water and bring to a boil.
Once it boils, turn the heat off and let it cool for a couple of minutes.
Strain this soup into another pot to get a very smooth texture. The masalas left in the strainer can be used in any subzi.
Bring the filtered soup back to a boil, add salt and simmer for about 10 minutes so it reduces a little.
Garnish with croutons and serve hot.
If tomato puree is not available, blanch 3-4 large tomatoes, peel the skin off and puree in the blender. That should yeild about 1/2 a can of puree.