Indian-Spiced Tomato and Coconut Soup
This is delicious served at room temperature or lightly chilled in the summer time.
Prep Time
Cook Time
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Ingredients
Instructions
If using dried coconut, lightly toast it over medium heat until golden, being careful not to burn. Place in a heat-proof bowl and pour boiling water over it. Let steep for 15 min.
In the meantime, combine sesame, cumin, mustard, and coriander seeds in a blender and coarsely grind. Heat butter in a medium soup pot and add the spice mixture, along with ground cinnamon. Stir until golden and fragrant (about 8 min). Remove from heat and add the salt.
Grate the tomatoes on the large holes of a grater, discarding skins, and add tomatoe puree to soup pot.
If using dried coconut, strain through a sieve into the soup pot, pressing out all the liquid (discard the coconut). If using canned coconut milk, measure out 1 1/2 cups and add to pot. Heat to boiling, reduce heat, and simmer gently for 15-20 min. Serve topped with yogurt and mint.