Recipe - Green Tomato Soup With Garlic Ginger Cumin And Coriander

3 tablespoon Extra virgin olive oil
1 cup Yellow onions chopped
1 teaspoon Fresh ginger minced
1 Garlic clove minced
1 teaspoon Ground coriander
2 teaspoon Ground cumin
1 One half pound Green tomatoes peel seed
Chop
1 md Green bell pepper core
Seed chop
One half pound Boiling potatoes minced
(about 1One half cups)
2 cup Vegetable broth
1 tablespoon Honey
1 small Red pepper fresh or dry,
Hot
One half cup Canned coconut milk
Unsweetened
(or skim milk)
One half teaspoon Salt
One fourth cup Nonfat plain yogurt
One fourth cup Dryroasted cashews
Unsalted
4 teaspoon Fresh cilantro minced

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, puree 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.

~

NOTES : This soup, with its warming, redolent combination of herbs and
spices, makes a great first course or light meal for those crisply
beautiful autumn days. In fact, you may want to make it throughout the
growing season, serving it chilled during summer's hottest days.

Recipe By : Maggie Oster's Herb Garden (1993:45) NY: MacMillan

Posted to MMRecipes Digest V3 #272

Date: Fri, 4 Oct 1996 22:33:44 0400

From: BobbieB1@aol.com