Heat oil in a pan and to it add bay leaves garlic cloves, onion, carrot and tomatoes (all sliced, when the tomatoes turn soft, add refined flour and mix well. Allow the mixture to cool. Remove the bay leaves and blend the mixture with water to form a puree. Heat butter in another pan and pour the puree into it and add more water as required and let it boil. Add a little sugar and salt and also some seasoning powder and crushed black pepper and stir well. Strain when the soup is ready. Transfer the soup to a bowl. Garnish it with fresh cream puffed rice and coriander leaves.