Indian Curry Tomato Soup

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. 

• 2 tablespoons of olive oil
• 1 yellow onion, thinly sliced
• 2 cloves garlic, peeled and minced
• 1-inch piece of fresh ginger, peeled and minced
• 2 teaspoons garam masala
• 2 teaspoons curry powder
• 1/2 teaspoon of cayenne
• Salt and pepper to taste
• 1/2 jar of Classic Red (8oz)
• 2 cups of low-sodium vegetable broth
• 2 tablespoons apple cider vinegar
• 1 tablespoon fresh lime juice
• 1 cup plain yogurt
• Roasted sunflower or pumpkin seeds, for garnish
• Fresh cilantro, for garnish

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.

Serves 4