EAST INDIAN TOMATO SOUP

EAST INDIAN TOMATO SOUP image

Yield 4/ 1-1/2 Cup Servings

Number Of Ingredients 10

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1 Tbsp olive oil
1 tsp cardamon, ground
1 tsp cumin, ground
1/4 tsp cayenne pepper
1 medium onion, chopped
2 cloves garlic, minced
1/4 tsp salt
28 oz canned chopped tomatoes with juice
1-1/3 cups plain unsweetened yogurt
1 Tbsp fresh lime juice

Steps:

In a large skillet, heat oil over medium heat. Add cardamon, cumin and cayenne stirring until fragrant, about 30 seconds. Stir in onion, garlic, and salt. Reduce heat and cook until onion is soft. Add tomatoes with juices and bring to a simmer. Cook for 10 minutes. Remove from heat and allow to cool. Add yogurt and lime juice. Puree 1/2 of soup with a blender and recombine with remainder of soup. Chill in refrigerator if served cold. Otherwise reheat and serve immediately.