Green tomato soup with garlic~ ginger~ cumin
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Extra virgin olive oil |
| 1 | cup | Yellow onions -- chopped |
| 1 | teaspoon | Fresh ginger -- minced |
| 1 | Garlic clove -- minced | |
| 1 | teaspoon | Ground coriander |
| 2 | teaspoons | Ground cumin |
| 1½ | pounds | Green tomatoes -- peel seed |
| Chop | ||
| 1 | medium | Green bell pepper -- core |
| Seed chop | ||
| ½ | pounds | Boiling potatoes -- diced |
| (about 1-1/2 cups) | ||
| 2 | cups | Vegetable broth |
| 1 | tablespoon | Honey |
| 1 | small | Red pepper -- fresh or dry, |
| Hot | ||
| ½ | cup | Canned coconut milk -- |
| Unsweetened | ||
| (or skim milk) | ||
| ½ | teaspoon | Salt |
| ¼ | cup | Nonfat plain yogurt |
| ¼ | cup | Dry-roasted cashews -- |
| Unsalted | ||
| 4 | teaspoons | Fresh cilantro -- minced |
Directions
In a large heavy pot, heat the oil over medium heat, then add the onions, ginger, garlic, coriander, and cumin and cook, stirring, until the onions are soft and translucent, about 5 minutes. Add the tomatoes, bell pepper, potatoes, broth, honey, and hot pepper. Bring to a boil, reduce the heat to low, and simmer, covered, for 30 minutes. Remove the hot pepper. Using a blender or food processor, puree the soup in batches. Return it to the pot, stir in the coconut milk and salt, then heat just to a simmer. Serve, garnished with dollop of yogurt, cashews, and cilantro.
~ - - - - - - - - - - - - - - - - - NOTES : This soup, with its warming, redolent combination of herbs and spices, makes a great first course or light meal for those crisply beautiful autumn days. In fact, you may want to make it throughout the growing season, serving it chilled during summer's hottest days.
Recipe By : Maggie Oster's Herb Garden (1993:45) NY: MacMillan