Tomato Rasam Soup

Submitted by KristinV

"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."

 

• Ready In: 30mins
• Ingredients: 13
• Serves: 4

ingredients

• 2 medium tomatoes, one quartered and one chopped
• 1 garlic clove
• 4 cups water
• 2 teaspoons minced fresh ginger
• 1⁄4 cup chopped fresh coriander
• 1 fresh hot green chili pepper, cut into small pieces
• 1 teaspoon curry powder
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon ground black pepper
• 2 teaspoons salt
• 2 teaspoons canola oil
• 1⁄4 teaspoon black mustard seeds
• 2 red chili peppers

directions

1. Puree the quartered tomato with the garlic in a blender of food processor. Set aside.
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. Add the tomato-garlic puree, the curry or rasam powder, cumin, black pepper, and salt and simmer 5 minutes.
4. For the tempering oil.
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.