Instructions:

Indian Spiced Tomato Soup
Yield: 8 servings

Spicing
2 tbsp olive oil
1/8 tsp asafetida
1/2 tsp black mustard seed
3 ea dried red chiles, crushed
12 ea peppercorns, crushed
6 ea cloves, whole, crushed
1/2 tsp cumin powder
1 tsp coriander powder
1/4 tsp turmeric
3 ea bay leaves

Vegetables
28 oz tomatoes
1/2 cup tofu
3 tbsp tomato paste
3 cup vegetable tock
salt

Heat oil & add spices in order, stirring once after each addition. Lower heat & let the spices saute for a couple of minutes.

In a blender, puree the tomatoes with the tofu until smooth. Add to the cooking spices. Stir in the tomato paste & the stock. Cover & bring to a boil. Stir well to prevent burning & simmer gently for 5 minutes. Add salt & serve hot.

Serve with lime wedges, paper thin sweet onion slices and 1 tbsp. per bowl of chopped cilantro.