Indian-Spiced Tomato and Coconut Soup


SourceAdapted from Still Life with Menu
Prep time1 hour
Cooking time30 minutes
Total time1 hour, 30 minutes


This is delicious served at room temperature or lightly chilled in the summer time.


1 can
coconut milk, light
1/3 cup
sesame seeds
1/2 teaspoon
cumin seeds
1/2 teaspoon
mustard seeds, yellow
3/4 teaspoon
coriander seeds
3/4 teaspoon
cinnamon, ground
1 tablespoon
1 teaspoon
2 pounds
mint, fresh (small sprigs)


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.