Everyone loves tomato soup. To me it is full of memories — of my mum attending to me when I was sick, or camping and cooking a one-pot warmer, or coming home from school and settling down to watch The Saint or The Man From U.N.C.L.E. with my brothers.
This is a simple recipe packed with flavour. Kashmiri chilli powder isn’t hot, but adds a vibrant colour to this soup; omit the milk and it can also be vegan. I would serve it with chapatti.
In a heavy-based saucepan, heat the coconut oil over high heat until it starts to smoke. Add the onion, garlic and curry leaves and reduce the heat to medium–low. Cook, stirring often, for about 5 minutes, or until the onion is translucent; do not allow to brown. Stir in the garam masala, tomatoes and chilli powder.
Increase the heat to high and bring to the boil. Add the coriander, peppercorns, cinnamon stick and cloves. Pour in the milk and
Reduce the heat and leave to simmer for 10 minutes. Remove from the heat, then season to taste with salt.
Purée the soup using a hand-held stick blender, or allow to cool slightly and whiz in a blender. (You can pass the soup through a coarse strainer if you’d like it smooth; otherwise just enjoy it as is.)
Garnish with fried curry leaves and serve with sliced mozzarella, if desired.
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