Curry Leaf Cream of Tomato Soup

Meet the soup I never wanted to eat when I was growing up. It starts with tadka, the flavour foundation to most of the dishes cooked in my childhood home. Curry leaves and whole spices are sizzled in ghee until the aromas waft under your nostrils and right through to your P.E. kitbag hanging up in the corner. Then come the big guns: cans of cream of tomato soup, directly from the back of the cupboard. I used to question why we would masala-fy everything at that age. Now the masalafication o