Indian Curry Tomato Soup

The most satiating thing on a cold spring night is a warm bowl of tomato soup. Mixed with Indian spices, seeds, fresh herbs, and a few tablespoons of apple cider vinegar, this recipe will be the perfect spring cleansing for your mind and body. 

• 2 tablespoons of olive oil
• 1 yellow onion, thinly sliced
• 2 cloves garlic, peeled and minced
• 1-inch piece of fresh ginger, peeled and minced
• 2 teaspoons garam masala
• 2 teaspoons curry powder
• 1/2 teaspoon of cayenne
• Salt and pepper to taste
• 1/2 jar of Classic Red (8oz)
• 2 cups of low-sodium vegetable broth
• 2 tablespoons apple cider vinegar
• 1 tablespoon fresh lime juice
• 1 cup plain yogurt
• Roasted sunflower or pumpkin seeds, for garnish
• Fresh cilantro, for garnish

Set a medium saucepan over a medium heat. Once hot, add the oil, followed by the onion, garlic and ginger. Sauté until light brown, about 5-6 minutes. Now add in garam masala, curry powder, cayenne, and salt & pepper to taste. Note, this proportion for spices are on the hotter side, if you want it less spicy, add 1 teaspoon of curry powder and 1/4 teaspoon of cayenne. A little goes along way with Indian spices. 

Stir until the spices are blended into the mixture, about 2-3 minutes. Next, add half of the jar (8oz) of Classic Red, 1 cup of low-sodium vegetable broth, the lime juice, and the apple cider vinegar. Allow the soup to simmer and thicken for about 10-15 minutes. 

Adjust the seasoning to taste. Next, put 1 cup of plain yogurt into a small bowl. Mix it until it’s runny. Ladle soup into 4 bowls. Add 1/4 cup of the yogurt to each soup bowl, creating a pattern if desired. Garnish with roasted seeds, fresh cilantro, and a dusting of curry powder. 

Serve with Naan bread, available at major grocers or specialty Indian food stores.

Serves 4