Indian Tomato Soup

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Heat the vegetable oil in a large pot or Dutch oven over medium heat.

   Ca. 1 min.

2. 2

   Add the cumin seeds and toast for about 30 seconds until they sizzle and become fragrant.

   Ca. 1 min.

   Kokkens note: Toasting whole spices before adding other ingredients blooms their flavor.

3. 3

   Add the chopped onion and sauté until soft and translucent, about 4-5 minutes.

   Ca. 5 min.

4. 4

   Stir in the minced garlic and grated ginger, cooking for another minute until aromatic.

   Ca. 1 min.

   Kokkens note: Be careful not to burn the garlic, which can make the soup taste bitter.

5. 5

   Add the chopped tomatoes, turmeric powder, coriander powder, salt, and black pepper to the pot.

   Ca. 1 min.

6. 6

   Cook, stirring occasionally, until the tomatoes have softened and started to break down, about 5-7 minutes.

   Ca. 6 min.

7. 7

   Pour in the vegetable broth and add the sugar, stirring to combine.

   Ca. 1 min.

   Kokkens note: The sugar helps balance the natural acidity of the tomatoes.

8. 8

   Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for 10 minutes.

   Ca. 10 min.

9. 9

   Turn off the heat and stir in the garam masala.

   Kokkens note: Adding garam masala at the end preserves its delicate aromatic compounds.

10. 10

    Using an immersion blender, blend the soup directly in the pot until it is completely smooth. Alternatively, let it cool slightly and blend in batches in a countertop blender.

    Ca. 3 min.

    Kokkens note: If using a countertop blender, be sure to vent the lid to allow steam to escape.

11. 11

    Taste the soup and adjust salt if needed.

12. 12

    Ladle the hot soup into bowls. Garnish with chopped fresh cilantro and a swirl of heavy cream, if using.

    Ca. 1 min.