INDIAN SPICED BEAN AND TOMATO SOUP

INDIAN SPICED BEAN AND TOMATO SOUP image

Yield 4 - 6 servings

Number Of Ingredients 13

Previous Next

1 T safflower oil
1.5 c. finely chopped onion
1 T plus 2 t minced garlic (4 cloves)
2 T finely grated peeled fresh ginger (from 2 inch piece)
1 or 2 green Thai chiles, jalapeno chiles or other fresh chiles finely chopped
1 t ground cumin
1 t ground coriander
.25 t ground cinnamon
.25 t ground turmeric
1 can (15 ounces) peeled plum tomatoes coarsely chopped with juice
4 cups cooked beans, plus 2 cups cooking liquid
salt to taste
Yogurt, cilantro sprigs and pita chips for serving

Steps:

1. Heat oil in 3-quart pot over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is softened and golden, about 8 minutes. Add ginger, chopped chiles, and spices; cook stirring occasionally, until fragrant, about 2 minutes. 2. Stir in tomatoes and their juice, beans and their liquid, and salt. Bring to a boil, reduce heat, and simmer until thickened slightly, about 10 minutes. 3. Coarsely mash a third of the beans in pot using a potato masher or an immersion blender; stir to blend into soup. 4. Top with yogurt, cilantro sprigs and sliced chiles, and serve with pita chips.