1. Pressure cook the tomatoes and carrots (about 2 whistles suffice).
2. Blend till smooth.
3. Strain to remove seeds and peels.
4. Heat butter in a pan
5. Add tomato-carrot puree. Stir.
6. Dissolve the flour in a little water till smooth.
7. Add the flour paste, stirring continuously, bring to a boil.
8. Add the seasoning, salt and sugar.
9. Simmer for 5-7 minutes.
10. Pour in serving bowl
11. Put some alphabet macaroni in each serving
12. Serve hot with bread croutons, a swirl of fresh cream

Making Time : 15 minutes (excluding time for cooling cooker) Makes : 4
Shelf Life : Fresh piping hot