Peel 1 large carrot and chop it into small pieces.
Boil the chopped carrot until tender, then drain out excess water.
In a blender, combine the boiled carrot with 1 1/2 cups of water and blend into a smooth paste.
Peel, de-seed, and blend 3 medium and 1 small tomato with water as needed to make a smooth paste.
Pass both the carrot and tomato mixtures through a sieve and into a large saucepan.
Add 1 1/2 cups of water, 1 teaspoon of salt, 1/4 teaspoon of garam masala powder, and black pepper to taste.
Stir well and bring the mixture to a boil, stirring occasionally.
Reduce heat and allow the soup to simmer.
While the soup simmers, prepare the seasoning by heating 2 teaspoons of oil in a nonstick frying pan.
Add 1 teaspoon of cumin seeds to the hot oil and allow them to splutter.
Once the spluttering stops, pour the oil and cumin seed mixture into the hot soup.
Add 3-5 chopped coriander leaves, stirring well.
Optionally, toss in 3-5 breadcrumbs and stir.