Name: Creamy Masālā Tomato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 4
Cuisine: American
Ingredients: ½ teaspoon fennel seeds; ½ cup (70 g) unsalted raw or roasted cashews, soaked in hot water for 15 minutes; ¼ teaspoon ground red chili, to taste; 1 tablespoon extra virgin olive oil; 1 teaspoon garam masālā; ¼ cup (20 g) packed fresh mint leaves; Crusty bread, optional; ¼ teaspoon ground turmeric; ½ teaspoon black peppercorns; One 24-ounce (680 g) can whole peeled tomatoes (such as San Marzano); Freshly chopped mint; 2 cups (480 ml) low-sodium vegetable broth; 1 tablespoon grated ginger; Freshly cracked black pepper; 1 teaspoon coriander seeds; 2 tablespoons nutritional yeast, optional; 1 teaspoon cumin seeds; 6 garlic cloves, minced (about 1½ tablespoons)

Preparation info

Serves
4

Difficulty
Easy
Ready in
45 min

Appears in

Plant-Based India

By Sheil Shukla

Published 2022

About

My first experience with Indian tomato soup was on my first memorable trip to India when I was in high school. We were welcomed to Ahmedabad with a gathering of family members on the agāsi (terrace) of my cousin’s home. It was winter and slightly chilly, so we were offered cups of hot tomato soup. Because of the addition of spices, the soup had much more depth of flavor, compared to the canned tomato soup I was used to at home in Wisconsin. This recipe makes a creamier version of the soup I