This South Indian Tomato Soup can be enjoyed as a lovely side dish or tea-like tonic from a mug. It is comforting and nourishing, helps inflammation and is easy to prepare.
This week, we have finally begun to feel settled in our new house. We moved in on Sept. 1, and I think I’ve finally got things arranged in a way that works for us, and it’s beginning to look lived in.
This move was the fourth time this year we had to move all of our things. First we moved out of our house in TN, spent 6 weeks living out of the back of our pick-up truck, unpacked in California in a big ol’ house we were sharing with 4 other people, and then had to unexpectedly search for another place to live after less than a month. In and out and in…we moved again.
One thing I do know is that Frank and I made a great team! And we are excellent furniture-movers by now. ;)
As we wrap up Frank’s first quarter of school and get ready to start another quarter—my first quarter in graduate school—we are looking forward to making memories in this new home.
Hopefully, having our privacy and space again will be just as nourishing to our spirits as this soup.
Nourishing Indian Tomato Soup
3 medium organic tomatoes, roughly chopped
1/2 tsp turmeric (buy here)
1-2 tsp black pepper (buy here)
1 tsp cumin (buy here)
4-5 garlic cloves, crushed
1 TBSP Pure Indian Foods grass fed ghee (buy here)
In a large pot, bring 4 cups of water to a rolling boil. Add the chopped tomatoes, and bring it to a simmer. Add in the turmeric and a pinch of salt. Continue to simmer.
While the tomatoes are simmering, in a dry skillet, roast the black pepper and cumin until fragrant. If you are using whole spices, lightly dry roast the seeds before grinding.
Remove the spices from the skillet, and set aside. Add the crushed garlic and ghee to the pan and fry until lightly golden. Mix in the spices, and turn off the heat. Then, scoop the mixture into the pot of simmering tomatoes. Stir for 3 minutes, or until the tomatoes fall apart. Salt to taste, and serve.