SPICED CHICKPEA AND TOMATO SOUP
Thanks to the soup's garlic and red chiles, you'll be warmed up in no time.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 25m
Yield 6 cups
Number Of Ingredients 12
Steps:
- Using a mortar and pestle or the back of a spoon, crush garlic, chiles, coriander, salt, and caraway to form a paste.
- Heat oil in a saucepan over medium-high heat. Add garlic mixture, and cook until just softened, about 3 minutes.
- Stir in chickpeas, tomatoes, roasted red peppers, and stock. Simmer, stirring often, for 15 minutes. Let cool slightly.
- Working in batches, puree soup in a blender. Rewarm if necessary. Divide among bowls, and top each with a dollop of sour cream and a sprig of parsley.
INDIAN-SPICED BEAN-AND-TOMATO SOUP
You can also simmer beans in a slow cooker after soaking them and adding aromatics.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 30m
Number Of Ingredients 13
Steps:
- Heat oil in a 4-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.
- 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.
- Coarsely mash a third of the beans in pot using a potato masher or an immersion blender; stir to blend into soup.
- Top with yogurt, cilantro sprigs, and sliced chiles, and serve with pita chips.
JORGE'S INDIAN-SPICED TOMATO LENTIL SOUP
This plus grilled cheese sandwiches equals love!
Provided by ChefJorge
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 35m
Yield 5
Number Of Ingredients 12
Steps:
- Bring 1/2 cup broth to a boil in a pot; reduce heat and simmer. Add onion and garlic and simmer until onion is translucent and tender, about 5 minutes. Stir coriander, cinnamon, turmeric, garam masala, and cayenne pepper into onion mixture; simmer for 1 minute.
- Stir lentils into spiced onion mixture; cook, stirring constantly, for 30 seconds. Add remaining 3 1/2 cups broth and tomatoes; bring to a boil. Reduce heat to low, cover, and simmer until lentils are tender, 10 to 12 minutes. Stir lemon juice into soup and garnish with feta cheese.
Nutrition Facts : Calories 179 calories, Carbohydrate 32.5 g, Cholesterol 1.7 mg, Fat 1 g, Fiber 13.1 g, Protein 11.1 g, SaturatedFat 0.4 g, Sodium 193.5 mg, Sugar 4.2 g
LIGHTLY SPICED LENTIL, RED PEPPER AND TOMATO SOUP
Make and share this Lightly Spiced Lentil, Red Pepper and Tomato Soup recipe from Food.com.
Provided by Moyni
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Over a medium heat in a large saucepan, dry fry the cumin and chilli for a minute or two.
- Add oil.
- Add chopped onion and cook gently 5 minutes until softened (do not allow to colour).
- Stir in the lentils.
- Stir in the tomatoes and peppers.
- Add the stock and bring to a simmer for 20 to 30 minutes, until the lentils start to disintegrate.
- Use a stick blender or liquidize in batches.
- Serve with coriander or parsley as garnish.
Nutrition Facts : Calories 211.3, Fat 5, SaturatedFat 0.7, Sodium 35.4, Carbohydrate 33.1, Fiber 7.7, Sugar 7.4, Protein 11
INDIAN SPICED CHICKPEA AND FIRE ROASTED TOMATO SOUP
Provided by Rachael Ray : Food Network
Categories appetizer
Time 22m
Yield 4 first course servings
Number Of Ingredients 12
Steps:
- Heat a medium pot with extra-virgin olive oil over medium heat. Add garlic and cook 2 to 3 minutes. Grind the chickpeas and onion in food processor. Add to pot and cook 5 minutes to sweeten onion. Season the chickpeas with cumin, cardamom, turmeric, salt and pepper. Stir in stock, then tomatoes. Simmer soup 5 to 10 minutes to combine flavors. Serve with a dollop of yogurt and warm pita for dipping.
SPICED TOMATO AND RED LENTIL SOUP
Curry powder and garam masala are both Indian spice blends. These blends vary in flavor. Experiment to see which you prefer. This recipe comes from the January 2009 issue of Fine Cooking.
Provided by mary winecoff
Categories Lentil
Time 45m
Yield 14 cups, 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a 6 quart Dutch oven over medium heat. Add the onions and a generous pinch of salt and cook, stirring occasionally, until the onions are softened and just starting to brown, 6 to 8 minutes. Add the curry powder or garam masala and cook, stirring constantly, until fragrant, 30 seconds to 1 minute.
- Add the broth, tomatoes and their juices, lentil, celery, carrot, garlic, cayenne, 3/4 teaspoon salt and 2 cups water. Bring to a boil over high heat, stirring frequently to keep the lentil from sticking; skim any foam as necessary.
- Reduce the heat and simmer uncovered, stirring occasionally, until the lentils, carrots and celery are tender, 35 to 40 minutes. Season to taste with salt.
SPICED FAVA BEAN SOUP WITH RICE AND TOMATO
Provided by Bon Appétit Test Kitchen
Categories Soup/Stew Bean Tomato Quick & Easy Lunch Spring Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Process onions and garlic in a food processor until finely chopped. Heat oil in a large saucepan over medium-high heat. Add onions and garlic, season with salt and pepper, and cook, stirring often, until softened, about 3 minutes. Add cumin, coriander, and allspice and cook, stirring often, until onions start to brown, about 5 minutes. Add tomatoes and cook, stirring often, until mixture is jammy, about 5 minutes.
- Stir in broth and bring to a boil. Add beans, reduce heat, and simmer, partially covered, 20 minutes. Add rice and simmer, partially covered, until rice and beans are soft, 30-35 minutes; season with salt and pepper.
- Top soup with yogurt and pistachios just before serving.
- DO AHEAD: Soup can be made 5 days ahead. Let cool; cover and chill.
MOROCCAN-SPICED COLD TOMATO SOUP
Categories Soup/Stew Ginger Tomato Quick & Easy Lunch Spice Summer Chill Honey Cinnamon Cilantro Parsley Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings or about 5 cups
Number Of Ingredients 13
Steps:
- Cook onion in oil with spices in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until onion is softened and begins to brown, 4 to 5 minutes. Coarsely chop tomatoes and add to onion mixture with reserved juices, broth, honey, 1 tablespoon parsley, and 1 tablespoon cilantro, then bring to a boil. Transfer soup to a metal bowl set in a larger bowl of ice and cold water. Cool soup, stirring occasionally, until cold, 15 to 20 minutes. Stir in lemon juice and salt and pepper to taste, then stir in remaining parsley and cilantro.
INDIAN SPICED TOMATO SOUP WITH CHEESY NAAN
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Heat 4 tablespoons butter in a Dutch oven over medium-high heat. Add the onion and cook, stirring, until browned, about 4 minutes. Add the cilantro stems, 1 tablespoon garlic, the ginger and coriander. Cook, stirring, until the coriander seeds begin to pop, 30 seconds to 1 minute. Stir in the tomato paste and cook until brick red, about 30 seconds. Stir in the chopped tomatoes and cook, stirring, until juicy, about 2 minutes.
- Add 3 cups water, 1 teaspoon salt and a few grinds of pepper to the pot. Cover and cook, stirring occasionally, until the tomatoes are soft, about 15 minutes. Stir in 1/2 teaspoon garam masala. Working in batches, transfer the mixture to a blender and puree until smooth. Season with salt and pepper.
- Combine the remaining 1 tablespoon butter, 1 teaspoon garlic and 1/4 teaspoon garam masala in a small microwave-safe bowl; microwave until melted, 30 seconds to 1 minute. Place the naan on a baking sheet; brush with the butter and broil until golden, 2 to 3 minutes. Sprinkle with the cheese and continue broiling until melted, 30 more seconds. Fold each piece of naan, then cut each in half.
- Divide the soup among bowls and top with the cilantro leaves. Serve with the naan.
Nutrition Facts : Calories 550, Fat 31 grams, SaturatedFat 17 grams, Cholesterol 82 milligrams, Sodium 1125 milligrams, Carbohydrate 50 grams, Fiber 9 grams, Protein 23 grams, Sugar 14 grams
SPICED TOMATO SOUP
This is no simple soup, it's a richly-flavored dish that features lots of spice and aromatics. Use our Whole Roasted Tomatoes as a base.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 25m
Number Of Ingredients 11
Steps:
- In a medium saucepan, heat oil over medium. Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 12 minutes. Add cumin and coriander; cook, stirring, until fragrant, about 30 seconds. Add tomatoes, sugar, and 1 cup water and cook until warmed through, about 5 minutes. In batches, puree soup in a blender until smooth (use caution when blending hot liquids). Strain through a fine-mesh sieve. Stir in butter and season with salt and pepper. Serve soup with cilantro and red-pepper flakes.
Nutrition Facts : Calories 162 g, Fat 11 g, Fiber 5 g, Protein 4 g
INDIAN SPICED CHICKPEA AND FIRE ROASTED TOMATO SOUP
Steps:
- Heat a medium pot with extra-virgin olive oil over medium heat. Add garlic and cook 2 to 3 minutes. Grind the chickpeas and onion in food processor. Add to pot and cook 5 minutes to sweeten onion. Season the chickpeas with cumin, cardamom, turmeric, salt and pepper. Stir in stock, then tomatoes. Simmer soup 5 to 10 minutes to combine flavors. Serve with a dollop of yogurt and warm pita for dipping.
INDIAN SPICED CHICKPEA AND FIRE ROASTED TOMATO SOUP
Rachael Ray 30 Minute Meal that is absolutely delicious and quick. This quickly becomes vegan if you use non-dairy yogurt and vegetable stock (chicken stock works as well). Serve with warm pita or naan bread.
Provided by EmilyStrikesAgain
Categories Onions
Time 22m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil over medium heat in a large pot. Add garlic and cook 2-3 minutes. Grind the chickpeas and onion in a food processor. Add to pot and cook 5 minutes to sweeten onion.
- Season the chickpeas with cumin, cardamom, turmeric, salt and pepper. Stir in stock, then tomatoes. Simmer soup for 5-10 minutes to combine the flavors. Serve with a dollop of yogurt and warm pita for dipping.
Nutrition Facts : Calories 916.8, Fat 37, SaturatedFat 6.9, Cholesterol 15.9, Sodium 1901.8, Carbohydrate 123.6, Fiber 23.8, Sugar 16.7, Protein 29.4
SPICED TOMATO SOUP
Spice up regular tomato soup with cumin, ginger, cinnamon, and coconut milk.
Provided by blancdeblanc
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil in a saucepan over medium heat. Cook and stir onion in the hot oil until softened, about 5 minutes. Stir in cumin, ginger, and cinnamon and cook until fragrant, about 30 seconds.
- Stir tomato soup, coconut milk, and diced tomatoes into the onion mixture and cook until soup is heated through, about 10 minutes.
Nutrition Facts : Calories 223.9 calories, Carbohydrate 16.4 g, Fat 15.9 g, Fiber 2.1 g, Protein 3.1 g, SaturatedFat 6.2 g, Sodium 574.5 mg, Sugar 8.9 g
SOUP - SPICED RED LENTIL, TOMATO, AND KALE SOUP RECIPE - (4.4/5)
Provided by BlueSchmoo
Number Of Ingredients 15
Steps:
- In a large pot, sauté the onion and garlic in oil for about 5-6 minutes over medium heat. Add in the celery and sauté for a few minutes more. Stir in the bay leaf and the spices (cumin, chili powder, coriander, paprika, cayenne). You can add half the spices and add more later if you prefer. Stir in the can of tomatoes (including juice), broth, and lentils. Bring to a boil, reduce heat, and then simmer, uncovered, for about 20-25 minutes, until lentils are tender and fluffy. Stir in kale or spinach and season to taste adding more spices if you wish.
SPICED CHICKPEA AND TOMATO SOUP
Steps:
- grind spices and cook for three minutes add tomato and bean, cook for 15 minutes. Grind up add sour cream
INDIAN-SPICED BEAN AND TOMATO SOUP
This is a soup that I am going to make for my family.
Provided by Ashley Allgor
Categories Bean Soups
Time 50m
Number Of Ingredients 13
Steps:
- 1. Heat oil in a 4-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 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 a 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.
INDIAN SPICED BEAN AND TOMATO SOUP
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.
CHILLED INDIAN-SPICED TOMATO SOUP WITH CRABMEAT
Steps:
- For spice mix:
- Toast all ingredients in heavy medium skillet over medium heat until spices darken slightly in color and start to pop, stirring occasionally, about 7 minutes. Cool in skillet. Transfer to spice mill and grind finely.
- For soup:
- Heat oil in heavy large pot over medium-high heat. Add celery, onion, and carrots. Sauté until vegetables soften slightly, about 8 minutes. Add ginger and garlic and sauté 3 minutes. Add bell peppers and fennel. Stir 2 minutes to coat. Add tomatoes; cook until tomatoes soften and break down, stirring often, about 8 minutes. Add broth and bring soup to boil. Reduce heat to medium; simmer until all vegetables are tender, about 25 minutes. Add ground spice mix; return soup to boil. Remove from heat; cover and steep 20 minutes.
- Place coarse sieve over large bowl. Working with 2 cups at a time, strain soup into bowl, pressing liquid and most of solids through sieve. Season soup to taste with hot pepper sauce, salt, and pepper. Refrigerate soup until cold, at least 3 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)
- Ladle soup into 8 shallow bowls. Divide crabmeat among bowls. Garnish with radish slices and chives.
SPICED TOMATO SOUP
I'm part of a large family-there are around 30 of us. When tomatoes are bountiful, we'll sometimes make a day of it and prepare and freeze this soup for special occasions during winter. My husband's a barber (we're new empty nesters with two children) who also grows kiwifruit with my father.
Provided by Taste of Home
Categories Lunch
Time 2h
Yield 8-10 servings (2-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a large stockpot, bring the first eight ingredients to a boil. Reduce heat and simmer for 1-1/2 to 2 hours or until vegetables are tender. , Remove from the heat and cool slightly; discard spice bag. Press mixture through a food mill; return juice to pan. , In a small saucepan over medium heat, melt butter. Stir flour until smooth. Cook and stir until browned and bubbly; stir into soup. Add bacon and heat through. Garnish with dollop of whipped cream and sprinkle with almonds.
Nutrition Facts :
INDIAN-SPICED TOMATO SOUP
Summer soups using garden bounty are just the best - especially when they are full of interesting flavors but not heavy with fats & starches that leave one feeling hot & heavy after consuming. This recipe strikes me as a delightful alternative to gazpacho & I plan to use robust & assertive DelMars & Chesapeakes & Old Brooks to make it. Zing, pop, wow - for a light but satisfying summer lunch or supper. From Sunset magazine. Allow at least an hour (up to a day) for the soup to chill & the flavors to marry.
Provided by Busters friend
Categories Clear Soup
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In 5- to 6-quart pan over high heat, bring 3 quarts water to a boil. In a food processor, whirl garlic and chili until minced. Add onion and pulse until minced. Scrape into a large bowl and stir in cucumber and salt.
- Cut an X in the bottom of each tomato and immerse in boiling water until peel begins curling back, about 30 seconds. Rinse under cold running water until cool. Set a strainer over bowl with onion mixture. Working over strainer, pull peels off tomatoes and cut out and discard cores. Gently squeeze juice and seeds out of tomatoes. Press seeds to extract juice; discard seeds. On a cutting board with a juice well, mince tomatoes; pour any juice that collects into strainer. Add minced tomatoes to bowl with onion mixture.
- In a small bowl, mix tamarind concentrate with 1/4 cup warm water. Stir into tomato mixture, along with cilantro, mint, and ginger. In a 6- to 8-inch nonstick frying pan over medium heat, stir ground cumin until fragrant, 2 minutes; add to soup. Cover and chill until cold, at least 1 hour, or up to 1 day.
- Ladle soup into bowls; top each serving with about 1/4 cup yogurt. In a 1- to 2-quart nonstick pan that has a tight-fitting lid, combine oil, cumin seeds, mustard seeds, and nigella seeds. Set over high heat and stir until spices begin to pop, 30 seconds to 1 minute. Cover and shake vigorously until popping begins to subside, 1 to 2 minutes. Spoon hot seeds equally over soup.
Nutrition Facts : Calories 120.9, Fat 2.6, SaturatedFat 0.4, Cholesterol 1.2, Sodium 1225.3, Carbohydrate 20.2, Fiber 3.4, Sugar 11.6, Protein 6.6
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