Indian · Lunch
Tomato Cumin Soup
A South Indian-style tomato soup built on ripe tomatoes simmered with toasted cumin seeds, ginger, garlic and a tempering of mustard seeds and curry leaves, finished with a touch of coconut milk. Served hot with a wedge of lime and fresh cilantro.
$2
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
127Calories
3gProtein
6.1gFat
16.8gCarbs
8.4gSugar
4.7gFiber
533mgSodium
0mgChol
3.3gSat Fat
611mgPotassium
54mgCalcium
1.7mgIron
0mcgVitamin B12
22mgVitamin C
vegetarian
low-calorie
high-fiber
low-carb
spice-route
all-time-classics
vegetarian
low-calorie
Instructions
1
Prep
Roughly chop the tomato, mince the garlic and ginger, measure the cumin seeds, mustard seed, curry leaves, turmeric and chili powder into small bowls.
2
Temper
Heat vegetable-oil in a saucepan over medium heat until it shimmers, then add mustard seed and cumin seeds, cooking 30 seconds until the mustard seeds pop.
3
Simmer
Add garlic, ginger and curry leaves, stir 1 minute until fragrant and golden, then add tomato, turmeric, chili powder and vegetable-stock. Simmer 15 minutes over medium-low heat until tomato breaks down completely.
4
Blitz
Remove from heat and purée with an immersion blender until smooth, then stir in coconut-milk and season with salt to taste.
5
Plate
Ladle into a bowl, scatter cilantro on top and serve with the lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g tomato
- 2 tsp2 tsp cumin-ground
- 4 cloves4 cloves garlic
- 11 inch piece ginger-fresh
- 1 tsp1 tsp mustard-seed
- 1212 curry-leaf leaves
- 1/4 tsp1/4 tsp turmeric-ground
- 1/2 tsp1/2 tsp chili-powder
- 1 cup240ml vegetable-stock
- 4 tbsp60ml coconut-milk
- 2 tsp2 tsp vegetable-oil
- salt, to taste
- 22 lime wedge, for serving
- 2 tbsp2 tbsp cilantro, for garnish
