Wednesday, March 25, 2020

Indian Spiced Tomato Soup

Indian Spiced Tomato Soup
4 Servings
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
1 onion, chopped
½ cup fresh cilantro leaves, chopped
1 heaping tablespoon minced garlic
1 heaping tablespoon minced ginger
1 teaspoon coriander seeds
3 tablespoons tomato paste
3 ½ pounds tomatoes, cored and roughly chopped
1 teaspoon sea salt
Freshly ground pepper to taste
1 teaspoon garam masala – recipe below

Preheat the broiler. Heat the butter and olive oil in a Dutch oven over medium-high heat. Add the onion and cook, stirring until browned about 4 minutes. Add the cilantro, garlic, ginger, and coriander. Cook, stirring until the coriander seeds begin to pop. Stir in the tomato paste and cook for 1 minute. Stir in the chopped tomatoes, stirring another 2 minutes.
Add 3 cups water, the salt, and freshly ground pepper. Cover and cook, stirring occasionally, until the tomatoes are soft, approximately minutes. Stir in the garam masala. Working in batches, transfer the mixture to a blender and puree until smooth. Taste for flavor and adjust seasonings accordingly.
Serve with naan.

Garam Masala 
Yields 3/4 Cup

Use In: soups & stews, all meats, seafood, vegetables.  Excellent on potatoes especially fried and roasted.

20 green cardamon pods
4 bay leaves, crushed
2 - 4 inch cinnamon sticks, cracked (put in a napkin and hit carefully with a hammer)
½ cup coriander seeds
½ cup fennel seeds
2 tablespoons black peppercorns
2 tablespoons cumin seeds
1 teaspoon whole cloves
2 whole nutmeg, cracked (put in a napkin and hit carefully with a hammer)
½ teaspoon ground ginger

Heat a small heavy pan over medium heat.  Add everything except the ground ginger. Toast ingredients over medium to low heat until ingredients are aromatic and slightly browned, careful not to let anything burn.  Let toasted ingredients cool to room temperature then place them in a blender or coffee/spice grinder and grind to a powder.  Add the ground ginger and process until all ingredients are thoroughly combined.
Store in an airtight glass container up to 8 months

Special Note:  Make sure bay leaves are completely ground.

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