Heat oil in a heavy bottom pot and add bay leaf, cumin seeds and cinnamon bark. Fry for a few seconds till aromatic.
Next add garlic and ginger; sauté till the rawness goes away and then add the tomatoes along with sugar. Mix well and cook on medium heat till the tomatoes are soft.
Next add the stock along with the peppercorns. Taste and season with salt. Bring to boil and then simmer on low heat till the tomatoes are cooked through and mostly broken down.
Remove from heat and allow to cool completely.
Remove the bay leaf and cinnamon sticks; blitz the remaining contents till you get a smooth creamy soup.
Return the soup to pan and heat up just before serving.
Garnish with coriander leaves, croutons and crushed black pepper while serving.