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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is officially my cold fighting soup. If you are a spice lover keep it as is because it will clear any congestion right out. If you are heat sensitive, you might want to tone the chilli down a bit. Ingredients:
2 medium tomatoes, one quartered and one chopped |
1 garlic clove |
4 cups water |
2 teaspoons minced fresh ginger |
1/4 cup chopped fresh coriander |
1 fresh hot green chili pepper, cut into small pieces |
1 teaspoon curry powder |
1/2 teaspoon ground cumin |
1/2 teaspoon ground black pepper |
2 teaspoons salt |
2 teaspoons canola oil |
1/4 teaspoon black mustard seeds |
2 red chili peppers |
Directions:
1. Puree the quartered tomato with the garlic in a blender of food processor. Set aside.
2. Bring the water to a boil in a medium saucepan. Add the chopped tomato, the ginger, cilantro, and green chile. Turn the heat down and simmer 3 minutes.
3. Add the tomato-garlic puree, the curry or rasam powder, cumin, black pepper, and salt and simmer 5 minutes.
4. For the tempering oil.
5. Combine the oil and mustard seeds in a small frying pan or saucepan over medium-high heat. Cover (the mustard seeds splatter and pop) and cook until you hear the mustard seeds crackle, 1 to 2 minutes. Add the chiles and cook uncovered, stirring, until they start to brown, about 30 seconds. Pour immediately into the soup and stir. Serve hot.
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