Indian-Spiced Tomato and Coconut Soup
|Source||Adapted from Still Life with Menu|
|Prep time||1 hour|
|Cooking time||30 minutes|
|Total time||1 hour, 30 minutes|
This is delicious served at room temperature or lightly chilled in the summer time.
If using dried coconut, lightly toast it over medium heat until golden, being careful not to burn. Place in a heat-proof bowl and pour boiling water over it. Let steep for 15 min.
In the meantime, combine sesame, cumin, mustard, and coriander seeds in a blender and coarsely grind. Heat butter in a medium soup pot and add the spice mixture, along with ground cinnamon. Stir until golden and fragrant (about 8 min). Remove from heat and add the salt.
Grate the tomatoes on the large holes of a grater, discarding skins, and add tomatoe puree to soup pot.
If using dried coconut, strain through a sieve into the soup pot, pressing out all the liquid (discard the coconut). If using canned coconut milk, measure out 1 1/2 cups and add to pot. Heat to boiling, reduce heat, and simmer gently for 15-20 min. Serve topped with yogurt and mint.