Green Tomato Soup with Garlic-Ginger-Cumin
Submitted by cactus4
Green tomato soup with garlic, ginger, and cumin pureed smooth and finished with coconut milk. An Indian-inflected way to use up unripe tomatoes from the late-summer garden, garnished with yogurt, cashews, and cilantro.
YIELD
4 servingsPREP
30 minCOOK
30 minREADY
60 minLate-summer gardeners know the green-tomato problem. The vines stop ripening before frost and you’re stuck with pounds of hard, sour fruit. This soup is the answer that doesn’t involve fried green tomatoes for the third time this week.
The spice base is straight from the Indian playbook: ginger, garlic, coriander, and cumin bloomed in olive oil with onions until aromatic. That flavor foundation transforms green tomatoes from sour and grassy into bright and savory.
Potatoes are the secret weapon here. They give the puree its silky body without any cream, and they tame the tartness of underripe tomatoes. Diced and simmered until soft, they blend into a soup that tastes richer than its ingredient list suggests.
Finish with coconut milk off the heat. The fat coats your tongue and balances the tang. A spoonful of yogurt, a sprinkle of cashews, and torn cilantro on top deliver creamy, crunchy, and herbal contrast in one bowl.
Chef Tips
- Pull the chili out before pureeing. Otherwise you risk a bitter, pithy edge in the finished soup.
- Blend in batches and vent the lid with a kitchen towel. Hot soup expands fast and a sealed blender becomes a ceiling repaint.
- The flavor improves overnight as the spices marry. Make a day ahead if you can.
Variations
- Stir in a handful of baby spinach during the last minute for an even greener bowl.
- Add 1 teaspoon garam masala along with the cumin for a deeper Indian curry profile.
- Substitute regular ripe tomatoes if green ones aren’t available; reduce the honey to balance the sweeter base.
Ingredients
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, purée 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.
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