Add the chopped ginger in heated oil in a saucepan.
Fry the ginger until it is lightly browned.
Then add celery and chopped carrots for frying. Stir fry for two minutes.
For adding flavor to your soup add salt, pepper, and sugar. Also, add chopped potatoes. Cook until the tomatoes get pulpy and spongy.
Let it sizzle for a few minutes and set aside to cool it down.
After cooling the tomato mixture, blend the tomato puree in a blender after adding a cup of sour cream.
In another frying pan or a big saucepan, heat the oil and add cumin seeds as well as asafetida. As the cumin cracks, throw in the cilantro.
Stir and mix tomato puree in this heated material. Also pour 2 cups of water. You can adjust the quantity as per liking.
Cook at low flame after it gets boiled.
Serve this soup when hot by showering coriander at the top.
You can skip the addition of sour cream in your soup if you want. It's completely up to your choice.