Indian Tomato Soup

A kitchen disaster can produce a great new dish. I was making chutney one day, when I used the wrong kind of tomatoes and cooked it in a pot that was too deep. Instead of thick chutney, I ended up with this sensational red-hot soup.

2 tablespoons canola oil
2 tablespoons black mustard seeds or  yellow mustard seeds
1 teaspoon cumin seeds
6  curry leaves, optional
2 teaspoons ground coriander
1 teaspoon paprika
1 teaspoon curry powder
1/2 teaspoon cayenne
1/2 teaspoon turmeric
4 pounds ripe tomatoes, seeded and chopped
1 tablespoon sugar
1/4 cup tomato paste
2 teaspoons salt
3/4 cup low-fat plain yogurt
Heat the oil in a deep saucepan over medium-high heat. Add the mustard seeds, cumin seeds, and curry leaves, if using. When the mustard seeds start to pop, 1-2 minutes, stir in the coriander, paprika, curry powder, cayenne, and turmeric. As soon as the ground spices start to darken, 30 seconds, add the tomatoes, sugar, tomato paste, and salt. Cook until the tomatoes are soft and their skin separates from the flesh, 20 minutes.

Divide the soup among 6 bowls. Dollop 2 tablespoons of the yogurt into the center of each bowl.

Ease of Preparation: Easy

Preparation Time: 15-20 min

Cook Time: 25-30 min

Servings: 6

Recipe By: Dana Jacobi

From:  12 Best Foods Cookbook
Used with permission of Rodale Books

Chef Suggestions
Serve hot but not steaming, so you can taste all the spices.
Nutrition Facts
As prepared, each serving contains 154 calories, 7g total fat, 0mg cholesterol, 0mg sodium, 22g total carbohydrate and 5g protein.