Description
A delicious broth-based tomato soup infused with the fresh flavors of basil and coriander, offering a vibrant and aromatic experience.
Ingredients
Units
Scale
- 4-5 medium-sized tomatoes, chopped
- 1 teaspoon roasted cumin powder
- 1 small carrot, chopped
- 4 cloves of garlic, crushed and chopped
- 1 small apple, peeled and cut into cubes
- 50 grams coriander roots
- 1 teaspoon Kashmiri chili powder
- Salt, to taste
- 2 tablespoons olive oil
- Fresh basil leaves, for garnish
- Fresh coriander leaves, for garnish
- 4 cups vegetable broth
Instructions
- In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the crushed and chopped garlic and sauté until fragrant, about 1 minute.
- Add the chopped tomatoes, carrot, and apple to the pan. Stir well to combine.
- Sprinkle in the roasted cumin powder, Kashmiri chili powder, and salt. Stir to coat the vegetables evenly with the spices.
- Add the coriander roots and pour in the vegetable broth. Bring the mixture to a boil.
- Reduce the heat to low and let the soup simmer for about 20-25 minutes, or until the vegetables are tender.
- Remove the pan from heat and let it cool slightly. Use an immersion blender to blend the soup until smooth.
- Reheat the soup if necessary, and adjust seasoning to taste.
- Serve hot, garnished with fresh basil and coriander leaves.
Notes
For a spicier soup, increase the amount of Kashmiri chili powder. This soup can be stored in the refrigerator for up to 3 days. Reheat gently before serving. If you prefer a chunkier texture, blend only half of the soup and mix it with the unblended portion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 120
- Sugar: 9
- Sodium: 600
- Fat: 5
- Carbohydrates: 18
- Fiber: 4
- Protein: 3
- Cholesterol: 0