Wash and cut tomatoes, peel and slice onion, grate carrot

Place tomatoes, onion, carrot and coconut in a heavy bottom pan. Add hot water or stock, add pepper corn and salt.

Cook till vegetables are tender.

Put this mixture in blender and blend it.

Pass the mixture through a soup strainer. Keep it aside.

Prepare white sauce with flour, butter and milk.

Add vegetable purée gradually. (white sauce and purée should be of the same temperature.)

Reheat and serve with chopped parsley or cilantro and dash of butter.