In a microwave safe bowl microwave 1 tbsp butter at 100 digree celcius for few seconds
Add sliced tomatoes, chopped onion chopped beetroot,ginger garlic chopped carrot and 2 cups of water
Cover with lid and microwave for 10 to 15 minutes
Blend in a blender make puree and strain
Now for tempering add 1 tbsp butter in a pan add cumin seeds and 1-2 garlic cloves
Add tomato puree, remaining water,salt, black pepper powder,sugar and add 1 tbsp cornflour dissolved in 1/2 cup of cold water
Cook for 7-8 minutes,pour in soup bowls garnish with chopped coriander leaves
