Assemble all your ingredients and chop the onions, carrots and dhania

Heat the olive oil in a large sauce pan over medium heat. Add the onion and carrots and saute for 8-10 minutes, until tender. Add the garlic and cook for 1 minute.

Add water, salt, and pepper and stir well.

Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 minutes, until the tomatoes are very tender.

Garnish with grated cheese and dhania