Indian Tomato Soup (serves 4 as a starter, 2 as a main)
- 800 gr canned crushed tomatoes
- 0.5 cup thick yoghurt
- 1 tbsp lime juice
- 1 tbsp olive oil
- 0.5 tsp ground cumin
- 0.5 tsp ground cardamom
- 0.5 tsp cayenne pepper
- 1 onion, chopped
- 2 cloves of garlic, minced
- fresh cilantro for serving (if they have it)
- dash of salt
Heat the olive oil in a large soup pan over medium heat. Add the onion, garlic, salt, cardamom, cumin and cayenne. Bake for 10 minutes or until the onion is soft, stirring frequently. Keep a close watch at this point, you don't want your spices to burn. Add the tomatoes and their juices. Reduce the heat and let it simmer for about 10 minutes. Remove from heat and add yoghurt and lime juice. Blend the soup until smooth. Garnish with cilantro.
I made it in the slow cooker myself so here is the slow cooker version too.
Just punt everything except the yoghurt and lime juice in the slow cooker. Put it on low for 4 hours to let the flavours develop. Then transfer the soup from the slow cooker to a pan, add the yoghurt and lime juice and blend the soup until smooth. Garnish with cilantro.