Tomato Shorba

Name: Tomato Shorba
Total time: 30
Yield: 4
Ingredients: 7 medium sized red tomatoes, roughly chopped; 1 medium sized onion, roughly chopped; 1 medium carrot, roughly chopped; 6 cloves garlic; 2 tablespoons grated ginger; ½ lemon; 8 black peppercorns; 2 teaspoons coriander seed; 1 teaspoon cumin seeds; cinnamon stick, 1.5 cm (1/2 in); 4 cloves; 2 cardamom pods; 2 teaspoons oil; 2 teaspoons salt; 2 tablespoons sugar; ¼ teaspoon red chilli powder; ¼ cup coriander; 4 cups water; fresh cilantro

Recipe by Sumanth S Karanth from tasty.co

Lunch 30 Mins.

Ingredients

4 servings

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7 medium sized red tomatoes, roughly chopped
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1 medium sized onion, roughly chopped
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1 medium carrot, roughly chopped
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6 cloves garlic
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2 tablespoons grated ginger
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½ lemon
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8 black peppercorns
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2 teaspoons coriander seed
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1 teaspoon cumin seeds
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cinnamon stick, 1.5 cm (1/2 in)

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4 cloves
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2 cardamom pods
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2 teaspoons oil
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2 teaspoons salt
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2 tablespoons sugar
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¼ teaspoon red chilli powder
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¼ cup coriander
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4 cups water
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fresh cilantro

Instructions

In a large saucepan, roast the spices (peppercorns, coriander seeds , cumin , cinnamon sticks , cloves , cardamom pods) in oil until slightly golden brown and aromatic .
To the saucepan, add ginger and garlic until the raw smell goes off for 3-4 min on medium heat. To this, add onions and carrots. Saute until onions turn translucent.
Add tomatoes and coriander / cilantro stems. Mix them well. Then, add 1.5 cups water - simmer the mixture until tomatoes are completely cooked and mushy- about 10 minutes on medium flame.
Add the remaining 2.5 cups of water and let simmer for 10 more minutes. Then, let the mixture cool. Once cooled, grind mixture into a fine paste and pass through a sieve to collect the liquid, which is the soup.
Boil the soup until hot.
Serve hot with garlic bread.