Sweet-n-Sour Creamy Tomato Soup
When you think of hot soup, the first all-time favorite for most is the famous tangy tomato soup. As we all know this soup is high in vitamin C, and when mildly spiced with coriander, cumin seeds and garlic (only if needed). The taste lingers on your taste buds long enough. Now if you add a little jaggery to this preparation, it imparts a little sweetness, combined with the sourness of tomatoes; which makes it a tangy treat for the palate.
Ingredients needed to make this (for 4 persons) soup are:
- 2 cup of tomatoes, nicely cooked, skin peeled and made into a smooth paste in the food processor
- ½ cup coconut milk
- 1 tbsp melted butter (ghee)
- 1tsp cumin seeds, 3 curry leaves
- 2 slit green chilies, grated jaggery
- Small bowl of finely chopped coriander and salt to taste
How to prepare:
Heat oil in a pan; add cumin seeds, curry leaves and garlic (if needed) to the same. Now add the tomato paste made from cooked tomatoes in a pan along with ½ cup water. Cook and let it simmer for 5 minutes. Stir the hot pot continuously to check for consistency, creamy texture and smoothness. Now add coconut milk and mix it well in the hot pot. Don’t allow it to boil once the coconut milk is added. Now add grated jaggery and salt, stir it well and mix continuously. Keep it on a medium flame for 5 minutes max. Remove the hot pot from the heating surface; and add coriander, melted butter (ghee) or butter on top for a more creamy texture and better taste.