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PrintOur picks from "50 Simple Soups for the Slow Cooker"
Photos courtesy of Andrews McMeel Publishing, 2011.
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50 Simple Soups for the Slow Cooker by Lynn Alley
(Andrews McMeel Publishing, 2011, $16.99)
Indian Spiced Fresh Tomato Soup
2 tbsp. ghee or butter
1 medium onion
1 1/2-inch piece fresh ginger, peeled and finely chopped
6 large tomatoes, quartered and stemmed
1 tsp. cumin seed
1 tsp. black mustard seed
¼ tsp. ground cinnamon
2 cloves garlic, chopped
Salt
¼ cup chopped fresh cilantro
¼ cup unsweetened shredded coconut
½ Serrano chile, seeded and minced
In a large sauté pan, melt the ghee (or butter) over medium heat and sauté the onion for about 10 minutes, or until lightly browned. Add the ginger and cook for 2 minutes longer.
Transfer the mixture to a 7-quart slow cooker and add the tomatoes, cumin, mustard seed, and cinnamon. Cover and cook on LOW for about 4 hours longer.
Just before serving, use a garlic press to mince the garlic into the soup, and add the salt to taste. Using a handheld immersion blender, puree the soup to the desired texture. I like to leave some texture.
Ladle the soup in to bowls. Garnish with cilantro, coconut, and a sprinkling of chile.
Serves 4 to 6.
