Rahul Mendiratta prepared this delicious Cream of Tomato Soup with Indian Spices at our January 12, 2019 Indian Cuisine cooking demo, held at the Science of Spirituality International Meditation Center in Lisle, Illinois.
Bring 4 cups of water to a boil in a pot. Add the tomatoes, onion, potato, carrot, yellow mung dal, ginger, garlic, and
sugar. Boil for 5 to 10 minutes until vegetables are tender.
Strain through a wire mesh, reserving the liquid. Allow the mixture in the strainer to cool.
Blend to a smooth purée.
In a soup pot, combine the blended vegetables with the reserved liquid. Cover and simmer for 15 minutes.
Remove from heat, mix in tomato ketchup. Salt to taste.
Add 1 teaspoon of half-and-half or vegan cream to each serving.
Garnish with chopped parsley and freshly ground pepper, and serve immediately.
Serves 4
Servings 0