Heat oil in a saucepan or a heavy bottom pan.
Add the bay leaf, chopped garlic, ginger, onion and saute till the aroma of herbs is released. No need to brown the onions or garlic.
Next, add the chopped carrot and saute for a 2 - 3 minutes.
Add the chopped tomatoes, salt and saute for 5 minutes. Cover the saucepan with a lid and allow the tomatoes to cook over low heat.
Once the tomatoes turn mushy and release their juices, remove the lid. Gently mash the vegetables using the back of the ladle/spoon. Turn off the heat.
Once the vegetables cool down a bit, transfer the vegetables to a blender and make a smooth puree.
Place a sieve over the same saucepan. Pour the vegetable puree over the sieve. Gently stir to get the smooth soup into the saucepan. Turn on the heat.
Add black pepper, tomato ketchup, cream and water to the soup. Stir to combine.
Simmer the tomato soup for 3 - 5 minutes over low heat. If the consistency seems too thick add a little bit more water. Taste and adjust the seasoning accordingly.
Serve tomato soup with bread croutons, a drizzle of fresh cream and chopped fresh coriander leaves.