Tomato, Coriander, and Ginger Soup - alive magazine
If you are not a fan of ginger, make this soup with garlic instead. Choose either garlic or ginger, since using both will hide the flavour of the coriander…
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Ingredients
- 1/3 cup (80 mL) canola oil
- 1/4 tsp (1 mL) asafoetida powder*
- 1 Tbsp + 1 tsp (20 mL) cumin seeds
- 15 to 20 curry leaves (optional)
- 1 oz (28 g) ginger (or 5 large cloves of garlic), peeled and thinly sliced
- 1 Tbsp + 1 tsp (20 mL) coriander
- 1 tsp crushed (5 mL) cayenne pepper
- 1 1/2 tsp (7 mL) salt
- 3 cups (750 mL) pured tomatoes (9 medium)
- 6 cups (1.5 L) water (or 3 cups/750 mL water and 3 cups/750 mL chicken stock)
- 1/2 cup (125 mL) whipping cream (optional)
- 1/2 cup (125 mL) chopped cilantro
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