Indian Cream of Tomato SoupAdd To My Recipes
2 tablespoons Manischewitz Cottonseed Oil
2 onions, chopped into 1-inch pieces
3 large garlic cloves, roughly chopped
2-inch piece of ginger, chopped
1 jalapeno, seeded and chopped
1 large tomato, seeded and chopped
2 teaspoons turmeric
1 teaspoon Gefen Table Salt
heaping 1/4 teaspoon black pepper
24.7 ounces Tuscanini Crushed Tomatoes
4 cups vegetable stock
2 tablespoons roughly chopped cilantro leaves, for garnish (optional)
1 cup raw cashews
2 cups water, divided
Four hours before making the soup, place the cashews into a bowl and add one cup of cold water. Let sit.
To make the soup, place the oil into a soup pot and heat over medium heat. Add the onions, garlic, ginger, and jalapeno and cook for six minutes, stirring occasionally, until the onions are clear. Add the tomatoes and cook for two minutes. Add the turmeric, salt, and pepper and cook for one minute, stirring often.
Add the crushed tomatoes and then add 1/4 cup of the water to the jar, shake and then add to the saucepan. Add the stock. Bring to a boil, then cover and reduce heat to low to simmer for 10 minutes.
Drain the cashews and place into the bowl of a food processor. Add the remaining 3/4 cup water to the bowl and process until very creamy, for about two minutes, scraping down the sides as needed.
When the soup is cooked, use an immersion blender to purée the soup for three whole minutes. Add the cashew cream, setting aside about one tablespoon in a bowl to use to garnish the bowls. Purée for another minute. Add more salt and pepper to taste.
Serve garnished with a few dribbles of cashew cream in the soup bowl and add chopped cilantro if desired.
This recipe provided wth permission from Kosher.com.
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