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    You are in: Home / Recipes / Tomato Rasam Soup Recipe
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    Tomato Rasam Soup

    Tomato Rasam Soup. Photo by KristinV

    1/1 Photo of Tomato Rasam Soup

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    KristinV's Note:

    This is officially my cold fighting soup. If you are a spice lover keep it as is because it will clear any congestion right out. If you are heat sensitive, you might want to tone the chilli down a bit.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Puree the quartered tomato with the garlic in a blender of food processor. Set aside.
    2. 2
      Bring the water to a boil in a medium saucepan. Add the chopped tomato, the ginger, cilantro, and green chile. Turn the heat down and simmer 3 minutes.
    3. 3
      Add the tomato-garlic puree, the curry or rasam powder, cumin, black pepper, and salt and simmer 5 minutes.
    4. 4
      For the tempering oil.
    5. 5
      Combine the oil and mustard seeds in a small frying pan or saucepan over medium-high heat. Cover (the mustard seeds splatter and pop) and cook until you hear the mustard seeds crackle, 1 to 2 minutes. Add the chiles and cook uncovered, stirring, until they start to brown, about 30 seconds. Pour immediately into the soup and stir. Serve hot.

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    Ratings & Reviews:

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    Nutritional Facts for Tomato Rasam Soup

    Serving Size: 1 (341 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 50.8
     
    Calories from Fat 24
    47%
    Total Fat 2.7 g
    4%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 1174.9 mg
    48%
    Total Carbohydrate 6.5 g
    2%
    Dietary Fiber 1.6 g
    6%
    Sugars 3.4 g
    13%
    Protein 1.4 g
    2%

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