Indian-Spiced Tomato & Coconut Soup ** |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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from, Still Life with Menu. Even after doubling spices, I found it bland. A mini chopper does not grind the spices adequately. It will at least cut the sesame seeds with a minute's effort or longer, to a point where there is the feel of oil. cvt Ingredients:
14 g (1 tbs.) butter |
48 g (1/3 cup) sesame seeds |
1/8 tsp. ground cumin or 1/2 tsp. whole cumin seeds |
1/8 tsp. ground mustard or 1/2 tsp. whole mustard seeds |
1/4 tsp. ground coriander (2013) or 3/4 tsp. whole coriander seeds |
3/4 tsp. ground cinnamon |
12 ounces light coconut milk |
1/2 tsp. salt (up to 1 tsp.) |
2 pounds tomatoes (3-4 large) |
Directions:
1. Coarsely grind sesame (and other seeds if using) in a blender.
2. Heat butter in a medium soup pot and add ground sesame seeds, cumin, mustard, and coriander along with ground cinnamon. Stir until golden and fragrant (about 8 min). Remove from heat and add the salt.
3. Grate the tomatoes on the large holes of a grater, discarding skins, and add tomato puree to soup pot.
4. Add coconut milk to pot. Heat to boiling, reduce heat, and simmer gently for 15-20 min. Serve topped with yogurt and mint. Serves 4
5. Substitution for coconut milk: Using dried coconut, lightly toast it over medium heat until golden, being careful not to burn. Place in a heat-proof bowl and pour 2 cups boiling water over it. Let steep for 15 min. Strain through a sieve into the soup pot, pressing out all the liquid (discard the coconut).
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