In a saucepan, heat butter.

Add bay leaf and garlic and cook for 10 seconds.

Add onion and cook until softened.

Add carrots, tomatoes, and salt and let it cook.

Turn off the heat after the carrots and tomatoes have cooked.

Let the mixture cool, then transfer to a blender and blend until smooth.

Strain the mixture.

Pour the mixture back into the saucepan and turn on the heat.

Add water as needed, sugar, cumin powder, red chili powder, black pepper powder, and salt and mix well.

Bring to a boil.

Turn off the heat after 3-4 minutes and serve hot.

Garnish with bread croutons.