Spiced tomato soup
Creamy yet dairy free
1kg Fresh tomatocut into quarters
200g Carrotroughly sliced
50g Leek wholeroughly sliced
5g Coriander Seeds
10 no Curry leaves
10 seeds Fenugreek
5g Chili Flakes
2 liters Water
100ml Corn oil
To taste Salt
-Heat the oil & add in the Carrot, Leek ,Onion,Garlic, Cumin, Coriander seeds, Curry leaves, Fenugreek & Chill flakes.
-Add in the tomato & season with salt.
-Cook for about 5 minutes on low heat until juices start to extract
-Add in the water & bring to boil.
-Simmer & cook for 20 minutes
-Take of the heat & blend to a fine pur├®e
-Pass through a fine mesh strainer
-Check & correct the seasoning
-Re heat the soup & pour into a deep bowl
-Garnish with Crispy dhal, Fried curry leaves & Coriander powder