Green tomato soup with garlic~ ginger~ cumin

4 Servings

Ingredients

Quantity Ingredient
3 tablespoons Extra virgin olive oil
1 cup Yellow onions -- chopped
1 teaspoon Fresh ginger -- minced
1 Garlic clove -- minced
1 teaspoon Ground coriander
2 teaspoons Ground cumin
1½ pounds Green tomatoes -- peel seed
Chop
1 medium Green bell pepper -- core
Seed chop
½ pounds Boiling potatoes -- diced
(about 1-1/2 cups)
2 cups Vegetable broth
1 tablespoon Honey
1 small Red pepper -- fresh or dry,
Hot
½ cup Canned coconut milk --
Unsweetened
(or skim milk)
½ teaspoon Salt
¼ cup Nonfat plain yogurt
¼ cup Dry-roasted cashews --
Unsalted
4 teaspoons Fresh cilantro -- minced

Directions

In a large heavy pot, heat the oil over medium heat, then add the onions, ginger, garlic, coriander, and cumin and cook, stirring, until the onions are soft and translucent, about 5 minutes. Add the tomatoes, bell pepper, potatoes, broth, honey, and hot pepper. Bring to a boil, reduce the heat to low, and simmer, covered, for 30 minutes. Remove the hot pepper. Using a blender or food processor, puree the soup in batches. Return it to the pot, stir in the coconut milk and salt, then heat just to a simmer. Serve, garnished with dollop of yogurt, cashews, and cilantro.

~ - - - - - - - - - - - - - - - - - NOTES : This soup, with its warming, redolent combination of herbs and spices, makes a great first course or light meal for those crisply beautiful autumn days. In fact, you may want to make it throughout the growing season, serving it chilled during summer's hottest days.

Recipe By : Maggie Oster's Herb Garden (1993:45) NY: MacMillan

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