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4
main-course servingsEasy
Published 1998
There are so many wonderful Indian vegetable curries that I didn’t think anything would be amiss in my adding a soup version. The colors are attractive and the seasonings not too hot. If desired, add some good yogurt.
Place all the spices and the hot peppers in a spice grinder or a mortar and grind to a powder.
In a medium saucepan, heat the oil over medium heat. Stir in the spices, onion, and garlic and cook over medium heat, stirring, for 2 minutes, or until fragrant.
Stir in the tomato juice,