Cream of Tomato Soup

1 medium Onion, finely chopped
3-4 ripe red Tomatoes, chopped
1 tender Carrot, grated
2 Bay Leaves
1 tbsp Butter
2 tsp Corn Flour
¼ cup Milk
Salt, as needed
1 tsp Pepper
1 tsp Sugar

Heat butter in a pan and add bay leaf and chopped onions. Fry them for 2-3 minutes and add grated carrots. Stir for a minute or two and then add chopped tomatoes. Add enough water to cover the pieces and cook till tomatoes become tender. Take the pan from heat and cool down the mixture and blend it in a blender and strain well. Heat the soup back in the pan.
Add ½ cup water and salt & sugar till boiling point in reduced flame stirring in between.
Take a bowl, and mix milk and corn flour. Add this mixture slowly while stirring the soup. Cook in reduced flame for few more minutes. Serve hot, sprinkled with pepper along with bread.