Tomato Soup

1. 1
   prep · ~20 min

   Cook the tomatoes.

   1.In a saucepan, combine chopped tomatoes, ginger, garlic, bay leaf, and 2 cups water.

   2.Bring to a boil over medium-high heat, then reduce heat and simmer until tomatoes are soft and mushy (15-20 min).

   3.Turn off the heat and let it cool slightly. Discard the bay leaf.
2. 2
   mix · ~2 min

   Blend the cooked mixture until smooth.

   1.Transfer the cooked tomato mixture to a blender jar.

   2.Blend to a smooth puree. For an extra velvety texture, pass the puree through a strainer into a clean saucepan.

   TIPCool the tomatoes slightly before blending to avoid pressure buildup in the blender.
3. 3
   simmer · ~5 min

   Simmer the soup to perfect consistency.

   1.Add salt and sugar to the strained puree.

   2.Bring to a gentle simmer over medium heat. If too thick, add a splash of water. Cook for 5 minutes.

   TIPSimmering after blending helps marry the flavors. Don't skip this step.
4. 4
   temper · ~1 min

   Make the cumin tempering.

   1.In a small pan, heat ghee over medium heat.

   2.Add cumin seeds and crushed black peppercorns. Let them sizzle and become fragrant (30-45 seconds).

   3.Immediately pour the tempering over the simmering soup and stir.

   TIPPour the hot tempering right into the soup — the sizzle releases a burst of aroma.
5. 5
   garnish

   Finish with lemon and fresh coriander.

   Stir in lemon juice. Ladle into cups or bowls, garnish generously with fresh coriander, and serve hot.

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