Green Tomato Soup with Garlic-Ginger-Cumin
Yield
servingsPrep
30 minCook
30 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
olive oil, extra-virgin
|
|
| 1 | cup |
onions
chopped |
|
| 1 | teaspoon |
ginger root
fresh, minced |
|
| 1 | clove |
garlic
minced |
|
| 1 | teaspoon |
coriander
ground |
|
| 2 | teaspoons |
cumin
ground |
|
| 1 ½ | pounds |
green tomatoes
peeled, seeded, chopped |
*
|
| 1 | medium |
green bell peppers
cored, seeded, chopped |
|
| ½ | pound |
potatoes
diced |
|
| 2 | cups |
vegetable stock
|
|
| 1 | tablespoon |
honey
|
|
| 1 | small |
red chili peppers
hot, fresh or dry |
*
|
| ½ | cup |
coconut milk
canned, unsweetened, or skim milk |
|
| ½ | teaspoon |
salt
|
|
| ¼ | cup |
yogurt, low-fat
|
|
| ¼ | cup |
cashew nuts
dry roasted, unsalted |
*
|
| 4 | teaspoons |
cilantro
fresh, minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
olive oil, extra-virgin
|
|
| 237 | ml |
onions
chopped |
|
| 5 | ml |
ginger root
fresh, minced |
|
| 1 | clove |
garlic
minced |
|
| 5 | ml |
coriander
ground |
|
| 1E+1 | ml |
cumin
ground |
|
| 680.4 | g |
green tomatoes
peeled, seeded, chopped |
*
|
| 1 | medium |
green bell peppers
cored, seeded, chopped |
|
| 226.8 | g |
potatoes
diced |
|
| 473 | ml |
vegetable stock
|
|
| 15 | ml |
honey
|
|
| 1 | small |
red chili peppers
hot, fresh or dry |
*
|
| 118 | ml |
coconut milk
canned, unsweetened, or skim milk |
|
| 2.5 | ml |
salt
|
|
| 59 | ml |
yogurt, low-fat
|
|
| 59 | ml |
cashew nuts
dry roasted, unsalted |
*
|
| 2E+1 | ml |
cilantro
fresh, 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, 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.
