Spicy Carrot and Tomato Soup with Ginger and Capsicum without vegetable broth

1Heat the mustard oil (2 tablespoons) in a large pot over medium heat until hot.

2Add the cumin seeds (1 teaspoon) and let them sizzle for a few seconds until fragrant.

3Stir in the grated ginger (1 inch) and sauté for about 1 minute until it becomes aromatic.

4Add the chopped carrots (4 medium), capsicum, and tomatoes (2 large) to the pot. Stir well to combine with the spices.

5Sprinkle in the turmeric powder (1 teaspoon), red chili powder (1 teaspoon), and salt. Mix everything together and cook for about 5 minutes, stirring occasionally.

6Pour in the vegetable broth (4 cups) and bring the mixture to a boil.

7Once boiling, reduce the heat to low and let it simmer for about 20 minutes, or until the carrots (4 medium) are tender.

8Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and leave the rest as is.

9Taste and adjust seasoning if necessary. If the soup is too thick, add a little more broth or water to reach your desired consistency.

10Serve hot, garnished with fresh coriander leaves.