Soul Satisfying Tomato Soup

The Story: Soups are atypical in everyday Indian menus. They are mostly seasonal and vary regionally. With the climate in India being mostly tropical in nature, soups are popular during the winter months. They are served at weddings and large gatherings as a beverage often. I love the flavor of Thai Tom Yum soup. I merged the lemon grass flavor into this tomato soup for a soul satisfying experience.

INGREDIENTS:

1½ lb. ripe tomatoes, chopped
1 Tbsp. chopped lemon grass or lemon-thyme seasoning
2-3 curry leaves
4 oz. heavy cream
1 c. whole milk
1 Tbsp. ginger paste
1 tsp. roasted cumin seeds, finely ground
A pinch of ground black pepper
A pinch of cayenne pepper
A pinch of sugar
Salt to taste
2 tsp. lime or lemon juice
Water

METHOD:

• Put the tomatoes, lemon grass/thyme, curry leaves, ginger, salt and a cup of water into a saucepan and bring to a boil. Lower the heat, cover and simmer gently for 15 minutes.


• Uncover, increase the heat and simmer more rapidly for another 15 minutes.


• Puree the mixture in a blender and then sieve through a strainer. You should have about ¾ pt. thick tomato juice.


• Add the heavy cream, milk, cumin, and cayenne pepper. Blend well by hand.


• Add in the lime or lemon juice. Stir well and reheat gently without boiling.


• Serve in small cups, garnished with a tiny dollop of creme fraiche or a sprinkle of freshly ground black pepper.