Coconut and Tomato Soup

Another tangy and spicy South Indian soup (vegetarian as well) for the brisk nights of Autumn. If you have - or can find - toasted coriander seeds, garnish the finished product with a sparse sprinkling for added depth of flavor. Unsweetened, flaked coconut also makes a nice topping.

COCONUT AND TOMATO SOUP (TAMATAR KA SHORBA)

4 large tomatoes (peeled) / 1/2 t. cumin seeds (dry roasted in pan for 2 minutes) / salt /1 cup water or more as desired / 1 can coconut milk / 1 T. oil / about 10-15 curry leaves, torn into pieces / 1/2 t. black mustard seeds / 2-3 dried red chiles, crumbled / grated ginger as an additional, optional garnish

1. Combine tomatoes, cumin seeds and some salt in a blender and process till smooth.


2. In a deep pot add tomatoes and water and cook on medium heat for 20 minutes.


3. Add coconut milk and cook another 5 minutes, stirring now and then.


4. While the soup is cooking, heat oil in a skillet and add curry leaves, mustard seeds and chiles. When seeds "pop" remove from heat and add to soup.


5. Mix well and serve warm.