Carrot tomato soup

Soups can be creamy or clear. In both cases, vegetables  are boiled - crushed and strained.
In some soups some tiny bits of vegetables are also added to give it some bites. In the first place, why should we strain the crushed vegetables, which is a big process in itself? Secondly, why not by pass the process of adding cream or corn flour for thickening it.
For me, soup making involves pureeing the vegetables and boiling it. This way the fibre content of the vegetables is retained. The taste is also not compromised.
Here is a simple soup that kids would also relish.

Ingredients:
Tomato -1
Carrot -2
Garlic - few pods
Green chilly -1
Oats - 1tsp
Pepper powder -1/2tsp
Salt to taste

Method:
Puree the tomato, carrot, garlic and green chilly to a smooth paste. Add oats, salt and water in 1:1 ratio. Bring it to a boil. Garnish with pepper powder.