EAST INDIAN TOMATO SOUP
Categories Soup/Stew Tomato Vegetarian Quick & Easy Summer Winter
Yield 4/ 1-1/2 Cup Servings
Number Of Ingredients 10
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.
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