Just the thing for a cold wintry night. Here is a wonderfully easy recipe for traditional Indian tomato soup. It is ready in a jiffy, tastes wonderful, and acts as a lovely side-dish or appetizer. Serve it with a heavy curry/rice combo and some papadams and you are in heaven.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the tomatoes and 1/2 cup water in a microwave-safe bowl, and cook on High 4 minutes in the microwave. Reserve the cooking water. Cool tomatoes slightly, peel, and discard skins. Process the tomatoes, reserved water, and garlic in a blender or food processor until smooth.

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  • Melt the ghee in a skillet over medium heat, and cook the mustard seed 1 minute. Stir in the curry leaves. Pour the processed tomatoes and garlic into the skillet. Stir in remaining 1 cup water. Mix in sugar, paprika, and salt. Bring to a boil, reduce heat to low, and mix in the cilantro. Continue cooking 5 minutes. Serve warm.

Nutrition Facts

108.4 calories; 2.3 g protein; 10.8 g carbohydrates; 16.4 mg cholesterol; 10.4 mg sodium. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 4 stars
06/16/2007
Very Good recipe. Read More
(16)
6 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
06/16/2007
Very Good recipe. Read More
(16)
Rating: 5 stars
06/11/2011
Great recipe! But I did feel like the the flavor needed a little something extra so I added ginger and nutmeg and it was wonderful! Read More
(10)