Tomato and Coconut soup

INGREDIENTS:

Coconut oil- 1 tbsp

Pepper corn- 4-5 no

Green cardamom- 2-3 no

Black cardamom- 2 no

Cloves- 4-5 no

Bay leaf- 2-3no

Garlic- 3-4 cloves

Green chili- to taste

Leaks- 1 bulb
Celery- 2 inch steam

Carrot- 3 inch piece

Ginger- 1/2 inch piece

Tomatoes big - 10-12 no

Salt- to taste

Fresh grated coconut- 1 no( frozen can work)

Coconut cream- 6 oz

METHOD-

1. Heat coconut oil add the whole spices let them crackle.
2. Add roughly chopped all the vegetables except tomato and coconut and sauté for 10-15 minutes.
3. Add tomato and coconut and around 8 oz water and let it cook till tomato become really mussy.
4. Blend them to a fine pastes, strain though strainer. 
5. Put it back again on fire add coconut milk and set seasoning.