TOMATO SOUP

Ingredients

4 cups water
3 good-sized tomatoes
1 ½ inch piece of fresh ginger, peeled and chopped fine
1 tbsp unsweetened, shredded coconut
1 clove garlic, peeled and chopped
½ small, green chilli chopped
1 small handful fresh cilantro leaves
½ cup water
2 tbsp ghee
1 tsp black mustard seeds
1 tsp cumin seeds
4 curry leaves, fresh or dried
¼ tsp cinnamon
½ tsp salt
1 tbsp jaggary
½ cup water

Method –

wash the whole tomatoes and put them in a soup pot with the 4 cups of water. Cover and cook until the tomatoes are tender and the skins pull off easily. Let the tomatoes cold down a little. Remove and discard the skins. Pour the tomatoes and the cooking water into a blender and blend until smooth. Remove from blender. Now add to the blender the coconut, ginger, garlic, chilli and cilantro with the ½ cup water. Blend until liquid. Heat a soup pot on medium and add the ghee, cumin seeds, mustard seeds and curry leaves. Stir until the seeds pop, then add the blended coconut mixutre.

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