The most satiating thing on a cold spring night is a warm bowl of tomato soup. Mixed with Indian spices, seeds, fresh herbs, and a few tablespoons of apple cider vinegar, this recipe will be the perfect spring cleansing for your mind and body.
Set a medium saucepan over a medium heat. Once hot, add the oil, followed by the onion, garlic and ginger. Sauté until light brown, about 5-6 minutes. Now add in garam masala, curry powder, cayenne, and salt and pepper to taste. Note, this proportion for spices are on the hotter side, if you want it less spicy, add 1 teaspoon of curry powder and 1/4 teaspoon of cayenne. A little goes along way with Indian spices.
Stir until the spices are blended into the mixture, about 2-3 minutes. Next, add half of the jar (8oz) of Classic Red, 1 cup of low-sodium vegetable broth, the lime juice, and the apple cider vinegar. Allow the soup to simmer and thicken for about 10-15 minutes.
Adjust the seasoning to taste. Next, put 1 cup of plain yogurt into a small bowl. Mix it until it’s runny. Ladle soup into 4 bowls. Add 1/4 cup of the yogurt to each soup bowl, creating a pattern if desired. Garnish with roasted seeds, fresh cilantro, and a dusting of curry powder.
Serve with Naan bread, available at major grocers or specialty Indian food stores.
Not sure what to make for dinner tonight? How about breakfast!? Regardless of when you prepare this dish, it is going to be a favorite. It’s time for our take on poached eggs in tomato sauce.