Wash all ingredients.
Chop your ingredients into small pieces.
In a sufuria/cooking pan pour in the oil and let it heat up for a few seconds.
Add in the onions and fry until translucent in color
Once the onions become translucent or nearing golden brown in color, add in the parsley and the garlic powder and stir. Allow it to cook for 2 minutes.
Add in the tomatoes and let it cook till it begins forming a paste.
Add in the basil, tomato paste and salt and mix them all together. Cover your sufuria/cooking pan and allow it to cook for 5 minutes.
Add in the carrots and the water. Cover up the sufuria/cooking pan and let the carrots cook till tender.
Once ready, turn off the cooker and set aside the sufuria and give it time to cool for about 30 minutes.
Once cooled down, pour in the cooked tomatoes and carrots into your blender. Blend until it becomes smooth. You can add more water if it’s too thick. However, make sure it doesn’t become too watery.
Blend it to form a smooth thick liquid.
Transfer the blended ingredients back into your sufuria to heat up. Once it starts boiling add in a ¼ cup of whole milk and stir it. Let it boil for about 2 minutes before turning off your cooker.
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