Indian Spiced Fresh Tomato Soup

  • Yield: 4 to 6 servings


2tablespoons ghee or butter
1medium onion, chopped
1 (1 1/2-inch) piece fresh ginger, peeled and finely chopped
6large tomatoes
1teaspoon cumin seed
1teaspoon black mustard seed
1/4teaspoon ground cinamon
2cloves garlic, chopped
1pinch salt
1/4cup chopped fresh cilantro
1/4cup unsweetened shredded coconut
1/2 serrano chile, seeded and minced


  1. In a large sauté pan, melt the ghee over medium heat and sauté the onion for about 10 minutes, or until lightly browned. Add the ginger and cook for 2 minutes longer.
  2. 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.
  3. 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.
  4. Ladle the soup into bowls. Garnish each with cilantro, coconut, and a sprinkling of chile.

From 50 Simple Soups for the Slow Cooker by Lynn Alley/Andrews McMeel Publishing