Cream of Tomato Soup with Indian Spices

AuthorVeggie Fest TeamRating

Cream-of-Tomato-Soup

Category, CuisineDiets, , Yield4 Servings

Rahul Mendiratta prepared this delicious Cream of Tomato Soup with Indian Spices at our January 12, 2019 Indian Cuisine cooking demo, held at the Science of Spirituality International Meditation Center in Lisle, Illinois.

Ingredients

 6 to 8 large ripe tomatoes, quartered
 1 medium onion, chopped
 1 medium potato, quartered
 1 small carrot, chopped
 2 teaspoons yellow split, mung dal
 ½-inch piece fresh ginger, peeled and chopped
 2 garlic cloves, peeled and chopped
 1 teaspoon sugar
 2 tablespoons tomato ketchup
 Salt and freshly ground black pepper
 4 teaspoons half-and-half ( for vegan option use soy creamer or coconut creamer)
 Chopped parsley

Instructions

1

Bring 4 cups of water to a boil in a pot. Add the tomatoes, onion, potato, carrot, yellow mung dal, ginger, garlic, and
sugar. Boil for 5 to 10 minutes until vegetables are tender.

2

Strain through a wire mesh, reserving the liquid. Allow the mixture in the strainer to cool, then blend to a smooth purée In a soup pot, combine the blended vegetables with the reserved liquid. Cover and simmer for 15 minutes. Remove from heat, mix in tomato ketchup. Salt to taste.

3

Serve immediately with freshly ground black pepper. Add 1 teaspoon of half-and-half to each serving and garnish with chopped parsley.

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Ingredients

 6 to 8 large ripe tomatoes, quartered
 1 medium onion, chopped
 1 medium potato, quartered
 1 small carrot, chopped
 2 teaspoons yellow split, mung dal
 ½-inch piece fresh ginger, peeled and chopped
 2 garlic cloves, peeled and chopped
 1 teaspoon sugar
 2 tablespoons tomato ketchup
 Salt and freshly ground black pepper
 4 teaspoons half-and-half ( for vegan option use soy creamer or coconut creamer)
 Chopped parsley

Directions

1

Bring 4 cups of water to a boil in a pot. Add the tomatoes, onion, potato, carrot, yellow mung dal, ginger, garlic, and
sugar. Boil for 5 to 10 minutes until vegetables are tender.

2

Strain through a wire mesh, reserving the liquid. Allow the mixture in the strainer to cool, then blend to a smooth purée In a soup pot, combine the blended vegetables with the reserved liquid. Cover and simmer for 15 minutes. Remove from heat, mix in tomato ketchup. Salt to taste.

3

Serve immediately with freshly ground black pepper. Add 1 teaspoon of half-and-half to each serving and garnish with chopped parsley.

Cream of Tomato Soup with Indian Spices