This intensely garlicky tomato soup is layered with spices for a sniffle-kicking soup that will give you a massive dose of Vitamin C to ward off that cold.
Ingredients
12 ripe plum tomatoes, about 1 pound
1/2 medium onion, coarsely chopped
1 tablespoon unrefined coconut oil, melted over low heat
1/4 cup sesame oil
2 teaspoons split urad dal
2 teaspoons whole brown mustard seeds
2 teaspoons whole cumin seeds
2 whole dried cayenne chiles, coarsely crushed
12 fresh curry leaves
3 tablespoons peeled and coarsely chopped fresh ginger
10 cloves garlic, smashed
3 tablespoons whole black peppercorns, smashed or coarsely ground
2 teaspoons kosher salt
1/4 teaspoon ground turmeric
1/2 teaspoon whole cumin seeds, toasted and ground
1/2 teaspoon ground fenugreek
1 teaspoon asafetida
1 cup fresh cilantro leaves, divided
3 cups water
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon chaat masala
1/2 cup diced cucumber
Instructions
Roast the tomatoes: Arrange a rack in the middle of the oven and heat to 375°F. Line a rimmed baking sheet with parchment paper. Place the tomatoes and onion in a single layer on the baking sheet. Drizzle with the coconut oil. Roast for 20 minutes.
Make the tadka: Heat the sesame oil in a pot or Dutch oven over medium heat until shimmering. Add the urad dal. As it starts to brown (after about 30 seconds), add the mustard and cumin seeds. Shield yourself with a lid, as seeds will start popping immediately. Add the dried cayennes and curry leaves.
Add all of the spice blend ingredients and 1/2 of the cilantro leaves. Sauté until fragrant, about 1 minute. Add the roasted tomato-onion mixture and water. Simmer uncovered for 15 minutes. Remove from heat. Taste and season as needed. Blend with an immersion blender or in a stand blender to a broth consistency, adding more water if needed. Reheat well before serving.
Make the crowning flavor: Stir the lemon juice and chaat masala into the soup. Ladle the soup into bowls. Garnish with chopped cucumber and the remaining cilantro leaves.
