Finely chop onion. Heat oil in a non stick pan, add onion and sauté lightly. Finely chop ginger and add. Stir and add garlic and mix well. Add tomatoes and mix.Add salt.

Heat for ten or fifteen minutes.Blend the mixture on getting cold.Sieve the mixture.

Add salt, pepper powder, tomato ketchup and mix well. Add 3 cups vegetable stock and stir. Let it cook. Break egg into a bowl and beat well add fresh cream in it.Mix well.

Cook the mixture till it thickens slightly.Drop egg-cream mixture into the soup in a thin stream and mix gently till the egg coagulates and rise to the top. Add coriander leaves and mix.

Serve piping hot.