Assemble all your ingredients and chop the onions, carrots and dhania
Cut a cross sign on the rear end of the tomatoes. boil them so as to ease the removal of skin
Heat the olive oil in a large sauce pan over medium heat. Add the onion and carrots and saute for 8-10 minutes, until tender. Add the garlic and cook for 1 minute.
Add the tomatoes, tomato paste. let cook for a minute while covered
Add water, salt, and pepper and stir well.
Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 minutes, until the tomatoes are very tender.
Using a blender (in batches), blend until pureed.
Return to the pot and then add a little grated cheese and stir to combine.
Garnish with grated cheese and dhania
