Indian Tomato Soup
Prep Time: 15-20 minutes

Ingredients

2 tablespoons�canola oil
2 tablespoons�black mustard seeds or �yellow mustard seeds
1 teaspoon�cumin seeds
6 �curry leaves, optional
2 teaspoons�ground coriander
1 teaspoon�paprika
1 teaspoon�curry powder
1/2 teaspoon�cayenne
1/2 teaspoon�turmeric
4 pounds�ripe tomatoes, seeded and chopped
1 tablespoon�sugar
1/4 cup�tomato paste
2 teaspoons�salt
3/4 cup�low-fat plain yogurt

Directions

Heat the oil in a deep saucepan over medium-high heat. Add the mustard seeds, cumin seeds, and curry leaves, if using. When the mustard seeds start to pop, 1-2 minutes, stir in the coriander, paprika, curry powder, cayenne, and turmeric. As soon as the ground spices start to darken, 30 seconds, add the tomatoes, sugar, tomato paste, and salt. Cook until the tomatoes are soft and their skin separates from the flesh, 20 minutes.

Divide the soup among 6 bowls. Dollop 2 tablespoons of the yogurt into the center of each bowl.

Chef Suggestions

Serve hot but not steaming, so you can taste all the spices.

Nutrition Facts

As prepared, each serving contains 154 calories, 7g total fat, 0mg cholesterol, 0mg sodium, 22g total carbohydrate and 5g protein.

Ease of preparation: Easy

Preparation time: 15-20 min

Cook time: 25-30 min

Servings: 6