Indian Tomato and Coriander Soup with Coconut Milk
The easiest recipe, which serves as a good alternative to the classic tomato basil soup. This is my go-to soup for when I'm sick, or don't have any other ideas, or when I have a bunch of tomatoes lying in the fridge. I've been making this soup for a long time without coconut milk, so I'd say that's optional, but I added it this time for experiment'a sake and it worked well to give it a subtle twist.
Serves: 2
Time: 25 mins
What you'll need:
- 4 medium-sized tomatoes, coarsely chopped
- 1 cup milk
- 1 medium sized onion, coarsely chopped
- 2 small cloves of garlic, chopped
- Coriander leaves from 4-6 stems
- 2 tbsp coconut powder
- Spices (cardamom seeds, red chilli powder, cumin seeds, cumin powder, turmeric)
- salt and pepper
- Extra virgin Olive oil and butter
How to:
1. Heat 1/2 tbsp olive oil in a pan with 1 sp butter on medium heat.
2. Add cardamom seeds from 1 cardamom and a couple of cumin seeds. Also add chopped garlic.
3. When the cumin seeds start to sputter, add onions while stirring occasionally.
4. Cook until onions are evenly golden brown. Then add tomatoes.
5. Turn the heat to low. Add a pinch of red chilli powder and turmeric.
6. Cook for about ten minutes, stirring occasionally, until the tomatoes become mushy. Add 1/2 tsp salt (or to taste) and a pinch of pepper and cumin powder. Add a cup of water. Mix well, turn the heat off and let it cool.
7. While the mixture cools, mix coconut powder in 1/2 cup warm water. Set aside.
8. When the mixture has cooled, transfer to a blender along with coriander leaves and blend into a smooth paste. The coriander leaves should appear in bits and not totally disappear.
9. Transfer to a pot on medium-high flame. Mix 1 cup milk to the soup. Stir well and bring to a boil.
10. Stir in coconut milk and keep cooking until desired thickness is achieved and the soup looks well-blended and uniform. Add extra salt/pepper if needed. Serve hot.
