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Ingredients
- 1-2 Tbsp Ghee
- 1 tsp cumin seeds
- 1 medium onion chopped
- 3-4 cloves garlic minced
- 1 inch piece ginger root minced
- 1/2 tsp turmeric powder
- 1 tsp coriancer ground
- 1 tsp garam masala
- 1/2 tsp kashmiri red chili powder
- cayenne pepper to taste
- 4 cups tomatoes chopped, fresh or canned diced tomatoes
- 2 cups vegetable broth
- salt to taste
- black pepper freshly ground, to taste
- 1 tsp lemon juice freshly squeezed, or to taste
Garnish
- 2-4 Tbsp parsley or cilantro chopped
- extra virgin olive oil High Polyphenol or another good quality olive oil
Ingredients
Garnish
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Instructions
- In a heavy-bottomed pot, melt the ghee over medium heat. Add cumin seeds, stirring for 30 seconds until sizzling and fragrant, then stir in onions and sauté until soft and golden, about 5–6 minutes
- Stir in the garlic and ginger, cooking for 1–2 minutes. until aromatic.
- Add turmeric, coriander, garam masala, Kashmiri red chili powder, and cayenne pepper, cooking for 30–60 seconds to release their aroma.
- Stir in tomatoes, cooking until they soften and release their juices, about 7–8 minutes if using fresh tomatoes, and 4-5 minutes if using canned, diced tomatoes.
- Add vegetable stock. Season with salt and pepper, and bring to a boil. Reduce heat to simmer over low for 10–15 minutes.
- Using an immersion or regular blender, puree soup until smooth. Taste and adjust seasonings as desired. Stir in lemon juice for a fresh lift.
- Ladle into bowls, garnish with fresh cilantro, and drizzle with olive oil.
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