Jain Tomato Soup Recipe
Servings: 6
Ingredients
- 6 medium tomatoes fresh and washed that makes about 4 cups of chopped tomatoes
- 1 medium-sized carrot peeled and cut into small pieces
- 1 celery stick chopped
- 1 inch peeled and sliced ginger
- 1 tablespoon oil
- 1/2 tablespoon sugar
- 1/2 tablespoon salt
- 1/8 tablespoon black pepper
- 2 cups of water
- 1 cup sour cream
Seasonings for tomato soup
- 2 tablespoon oil
- 1/2 tablespoon cumin seeds
- 1/8 tablespoon asafetida hing
- 1 tbsp cilantro
- Finely chopped Hara dhania coriander
Instructions
- Add the chopped ginger in heated oil in a saucepan.
- Fry the ginger until it is lightly browned.
- Then add celery and chopped carrots for frying. Stir fry for two minutes.
- For adding flavor to your soup add salt, pepper, and sugar. Also, add chopped potatoes. Cook until the tomatoes get pulpy and spongy.
- Let it sizzle for a few minutes and set aside to cool it down.
- After cooling the tomato mixture, blend the tomato puree in a blender after adding a cup of sour cream.
- In another frying pan or a big saucepan, heat the oil and add cumin seeds as well as asafetida. As the cumin cracks, throw in the cilantro.
- Stir and mix tomato puree in this heated material. Also pour 2 cups of water. You can adjust the quantity as per liking.
- Cook at low flame after it gets boiled.
- Serve this soup when hot by showering coriander at the top.
- You can skip the addition of sour cream in your soup if you want. It's completely up to your choice.