Peel and cut all the vegetables into small pieces. Heat butter or olive oil in a soup pot or pan. Saute ginger, garlic and onions till they are fragrant for about 5 minutes.
Now add in the crushed tomatoes with their juice, salt and sugar. Simmer for about 10 minutes till they are well cooked.
Once cool, take it out and puree well to a smooth paste. Sieve it and put the soup back on fire.
Now add oregano and black pepper to taste.
Adjust seasoning to taste.
Garnish with a swirl of cream and serve hot.
Notes
You can use a can of tomatoes in place of fresh tomatoes for faster cooking.