Bring 4 cups of water to a boil in a pot. Add the tomatoes, onion, potato, carrot, yellow mung dal, ginger, garlic, and
sugar. Boil for 5 to 10 minutes until vegetables are tender.
Strain through a wire mesh, reserving the liquid. Allow the mixture in the strainer to cool.
Blend to a smooth purée.
In a soup pot, combine the blended vegetables with the reserved liquid. Cover and simmer for 15 minutes.
Remove from heat, mix in tomato ketchup. Salt to taste.
Add 1 teaspoon of half-and-half or vegan cream to each serving.
Garnish with chopped parsley and freshly ground pepper, and serve immediately.