Paneer and Tomato Soup

Instructions

1. 1

   Heat the olive oil in a large pot over medium heat.

2. 2

   Add the cumin seeds and let them sizzle for a few seconds until fragrant.

3. 3

   Add the chopped onion and garlic, and sauté until the onion becomes translucent.

4. 4

   Add the chopped carrot and tomatoes to the pot, and cook for about 5 minutes, stirring occasionally.

5. 5

   Pour in enough water to cover the vegetables, bring to a boil, then reduce the heat and let it simmer for 15 minutes.

6. 6

   Use an immersion blender to puree the soup until smooth, or transfer to a blender and blend in batches.

7. 7

   Return the soup to the pot, add the paneer cubes, and season with salt and black pepper.

8. 8

   Simmer for another 5 minutes to allow the flavors to meld.

9. 9

   Serve hot, garnished with fresh basil leaves.