In a pressure cooker boil tomatoes, carrot, ginger and ½ cup of water till 1 whistle. Switch off the gas.

In the meanwhile, heat a frying pan, place the bread in the pan.

Toast the bread on low flame till it is browned and crisp and golden from both sides.

Now slice it into cubes and keep aside.

Let the tomatoes cool, then puree in blender.

Heat the ghee in a saucepan. Add the cumin seeds and asafoetida. As the cumin seeds crackle, add the tomato puree and 1 cup of water. Let it boil on high flame.

When the soup boils, Add salt, sugar and black pepper. Mix.

Turn the heat to low and let it boil on low heat for 4-5 minutes.

Serve hot with few pieces of toasted bread cubes.