For Garnishing: Cream

Method: Melt 1 teaspoon butter in a sauce pan and sauté onion, ginger,
garlic, tomatoes and whole spices Add stock, bring to a boil, reduce the
heat and simmer for 15-20 minutes. Mix in a blender. Pass through a sieve
and season. Reheat the soup. Make a paste of cornflour and milk and stir
it in the boiling soup. Boil until thick serve hot garnished with cream.

Serves: 2-3

Preparation Time: 30 minutes