1. Chop the tomatoes and carrots. Put them to boil, partially covered, with 1cup water and the salt.

2. When it comes to a boil, lower the heat and simmer till the vegetables are completely cooked through. Cool and pass through a soup strainer or blend in a blender and then strain. Add water to make up to 4 1/2 cups of liquid.

3. Put on the fire and bring to a boil and simmer. Add the sugar and the pepper. Simmer for about 10 minutes.

Serve garnished with the cream and carrots.