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Spicy tomato rasam soup

Name: Spicy tomato rasam soup
Cook time: 20 min
Yield: 4
Ingredients: 45ml (3 tbsp) sunflower oil; 10ml (2 tsp) mustard seeds; 10ml (2 tsp) cumin seeds; 10ml (2 tsp) coriander seeds; 6 large tomatoes, quartered; 2 garlic cloves; a knob of fresh ginger; 60ml (¼ cup) tomato purée; 1 chilli, seeded; 10ml (2 tsp) ground turmeric; 1,2L vegetable stock, hot; a handful of fresh coriander

May 5, 2015 (Last Updated: January 11, 2019)

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Spicy tomato rasam soup

Serves: 4

Cooking Time: 20 mins

Ingredients

45ml (3 tbsp) sunflower oil
10ml (2 tsp) mustard seeds
10ml (2 tsp) cumin seeds
10ml (2 tsp) coriander seeds
6 large tomatoes, quartered
2 garlic cloves
a knob of fresh ginger
60ml (¼ cup) tomato purée
1 chilli, seeded
10ml (2 tsp) ground turmeric
1,2L vegetable stock, hot
a handful of fresh coriander

Instructions

Heat the oil in a small pot and add the seeds. Fry until the mustard seeds start to pop, a few seconds. Separate the seeds and oil, and set the oil aside.

Add the remaining ingredients to a blender plus the seeds and blend until smooth.

Pour the soup mixture into the fragrant oil and bring to a boil. Reduce heat and simmer, about 15 minutes.

Pour the soup into bowls and serve hot.