Cream of Tomato Soup with Indian Spices

Name: Cream of Tomato Soup with Indian Spices
Yield: 4
Cuisine: Indian
Ingredients: 6 to 8 large ripe tomatoes, quartered; 1 medium onion, chopped; 1 medium potato, quartered; 1 small carrot, chopped; 2 teaspoons yellow split, moong dal; ½-inch piece fresh ginger, peeled and chopped; 2 garlic cloves, peeled and chopped; 1 teaspoon sugar; 2 tablespoons tomato ketchup; Salt and freshly ground black pepper; 4 teaspoons half-and-half ( for vegan option use soy creamer or coconut creamer); Chopped parsley

CategoryOil-free Recipes, Soups, Stews, Curries, and Dals, Veggie Fest Presents!CuisineIndianDiets#oil-free, #gluten-free, #vegan-option, #vegetarian

Rahul Mendiratta prepared this delicious Cream of Tomato Soup with Indian Spices at our January 12, 2019 Indian Cuisine cooking demo, held at the Science of Spirituality International Meditation Center in Lisle, Illinois.

Ingredients

6 to 8 large ripe tomatoes, quartered

1 medium onion, chopped

1 medium potato, quartered

1 small carrot, chopped

2 teaspoons yellow split, moong dal

½-inch piece fresh ginger, peeled and chopped

2 garlic cloves, peeled and chopped

1 teaspoon sugar

2 tablespoons tomato ketchup

Salt and freshly ground black pepper

4 teaspoons half-and-half ( for vegan option use soy creamer or coconut creamer)

Chopped parsley

Instructions

Bring 4 cups of water to a boil in a pot. Add the tomatoes, onion, potato, carrot, yellow mung dal, ginger, garlic, and
sugar. Boil for 5 to 10 minutes until vegetables are tender.

Strain through a wire mesh, reserving the liquid. Allow the mixture in the strainer to cool.

Blend to a smooth purée.

In a soup pot, combine the blended vegetables with the reserved liquid. Cover and simmer for 15 minutes.

Remove from heat, mix in tomato ketchup. Salt to taste.

Add 1 teaspoon of half-and-half or vegan cream to each serving.

Garnish with chopped parsley and freshly ground pepper, and serve immediately.

Serves 4

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Ingredients

6 to 8 large ripe tomatoes, quartered

1 medium onion, chopped

1 medium potato, quartered

1 small carrot, chopped

2 teaspoons yellow split, moong dal

½-inch piece fresh ginger, peeled and chopped

2 garlic cloves, peeled and chopped

1 teaspoon sugar

2 tablespoons tomato ketchup

Salt and freshly ground black pepper

4 teaspoons half-and-half ( for vegan option use soy creamer or coconut creamer)

Chopped parsley

Directions

Bring 4 cups of water to a boil in a pot. Add the tomatoes, onion, potato, carrot, yellow mung dal, ginger, garlic, and
sugar. Boil for 5 to 10 minutes until vegetables are tender.

Strain through a wire mesh, reserving the liquid. Allow the mixture in the strainer to cool.

Blend to a smooth purée.

In a soup pot, combine the blended vegetables with the reserved liquid. Cover and simmer for 15 minutes.

Remove from heat, mix in tomato ketchup. Salt to taste.

Add 1 teaspoon of half-and-half or vegan cream to each serving.

Garnish with chopped parsley and freshly ground pepper, and serve immediately.

Serves 4

Cream of Tomato Soup with Indian Spices

Ingredients Directions

Cream of Tomato Soup with Indian Spices