Tomato Madras Soup

Heat ghee or butter in a heavy-bottomed pot over medium heat. Add chopped onions and sauté until translucent, about 3-4 minutes, stirring occasionally.

Add chopped carrots and sauté for another 2 minutes, allowing them to begin softening.

Stir in the chopped tomatoes and cook on medium heat for 5-7 minutes until the tomatoes break down and release their juices.

Add grated coconut and pepper powder to the pot, stirring well to combine. Simmer for 2 minutes to bloom the spices.

Tear the bread slices into small pieces and add to the pot. Stir and cook for 2-3 minutes until the bread begins to soften and integrate into the mixture.

Pour in the milk slowly while stirring to ensure a smooth, lump-free soup. Continue stirring to prevent the bread from forming lumps.

Sprinkle the all-purpose flour into the soup in a steady stream while whisking or stirring vigorously to avoid lumps. This will help thicken the soup.

Bring the soup to a gentle simmer over medium heat, stirring frequently, and cook for 3-4 minutes until it thickens to a creamy consistency.

Season with salt to taste, adjusting as needed. If the soup is too thick, thin with a little warm water or additional milk.

Pour the soup into serving bowls while hot and serve immediately. The texture should be creamy with a subtle coconut and tomato flavor balanced by the pepper.