SPICY TOMATO SOUP
After some looking at different recipes, I thought I would experiment with making an Indian Tomato Soup, as I once had in a restaurant. This comes close. Warning! Indian Chili powder is much spicier than your ordinary store-bought.
Provided by njmom
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oil in a large saucepan over medium heat; stir in onions and bay leaves, and cook about 5 minutes until the onions begin to soften. Add flour, ginger-garlic paste, garam masala, turmeric, and Indian chili powder. Cook and stir until fragrant, about 1 minute.
- Pour the water into the pan, and bring to a boil while scraping the browned bits of food off of the bottom with a wooden spoon. Pour in the tomato puree and thin with additional water to desired consistency. Add sugar and salt; cook until sugar is dissolved and soup is hot, about 5 minutes.
- Remove bay leaves and serve with cream if desired.
Nutrition Facts : Calories 166.7 calories, Carbohydrate 18 g, Cholesterol 18.1 mg, Fat 10 g, Fiber 3.5 g, Protein 3 g, SaturatedFat 3.8 g, Sodium 627.4 mg, Sugar 9.3 g
TOMATO AND CORIANDER SOUP
Although soups are not often eaten in India, tomato soup bucks the trend and is very popular. This is excellent on a cold winter day.
Provided by Artandkitchen
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a heavy pan heat the oil and fry the onions for a few minutes until golden.
- Keep half of the onions for topping.
- Add tomatoes, salt, garlic, bay leaf, pepper, fresh coriander and coriander ground.
- Let simmer a few minutes.
- Mix water with cornstarch and add to the soup.
- Remove the bay leaf.
- Pour the soup into individual serving dishes and garnish with a swirl of cream/yoghurt and onions.
SPICY TOMATO & CORIANDER SOUP
Make and share this Spicy Tomato & Coriander Soup recipe from Food.com.
Provided by Sueie
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a medium pot, heat oil and cook chopped tomatoes, shallots, leek and bay leaf for a few minutes until transparent, do not brown.
- Add garlic, chilli flakes, black pepper, salt to taste, tomato paste and coriander to tomato mixture, then add stock.
- Bring to boil and then simmer for 15-20 minutes.
- Mix cornflour in a little cold water and set aside.
- Remove from heat and blend to your preferred consistency.
- Return soup to heat adding cornflour mix and stir over gentle heat abou 2- 3 minutes until thickened.
- Pour into bowls and garnish with swirl of cream.
Nutrition Facts : Calories 125.9, Fat 7.4, SaturatedFat 1, Sodium 52.2, Carbohydrate 14.6, Fiber 3.1, Sugar 6, Protein 2.6
SPICY PRAWN COCKTAIL WITH TOMATO & CORIANDER DRESSING
An entertaining favourite with light and fresh flavours - make it a feature of a retro dinner
Provided by Mary Cadogan
Categories Dinner, Starter
Time 33m
Number Of Ingredients 12
Steps:
- Prepare Ahead: Pat the prawns dry with kitchen paper. Peel the garlic and finely chop. Halve the chilli, discard the seeds and finely chop. Mix the garlic, chilli and prawns. Heat 1 tablespoon of the oil in a pan, add the prawns and stir fry for 2-3 minutes, until pink. Tip into a bowl and leave to cool, then chill for up to 8 hours.
- Quarter the tomatoes and discard the seeds. Finely chop the flesh and tip into a bowl with the lemon juice, honey and remaining oil. Add coriander, season and whisk until slightly thickened. Cover and chill for up to 8 hours.
- On The Day: Tear the gem leaves into small pieces. Chop the avocado flesh. Fill six glasses with lettuce, avocado and rocket leaves. Pile the prawns on top and spoon over the dressing. Serve with Italian flatbread or toasted pittas.
Nutrition Facts : Calories 176 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.25 milligram of sodium
CARROT & CORIANDER SOUP
Everyone loves this super healthy soup, perfect for an easy supper
Provided by Good Food team
Categories Dinner, Lunch, Soup, Supper
Time 40m
Number Of Ingredients 7
Steps:
- Heat 1 tbsp vegetable oil in a large pan, add 1 chopped onion, then fry for 5 mins until softened.
- Stir in 1 tsp ground coriander and 1 chopped potato, then cook for 1 min.
- Add the 450g peeled and chopped carrots and 1.2l vegetable or chicken stock, bring to the boil, then reduce the heat.
- Cover and cook for 20 mins until the carrots are tender.
- Tip into a food processor with a handful of coriander then blitz until smooth (you may need to do this in two batches). Return to pan, taste, add salt if necessary, then reheat to serve.
Nutrition Facts : Calories 115 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.46 milligram of sodium
SPICY COUSCOUS & TOMATO SOUP
This vegetarian soup has a wonderful Middle Eastern flavor. It's low in calories and fat, which makes it great for those of us trying to watch our weight. -Rita Combs, Valdosta, Georgia
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 7 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, saute peppers and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, cumin, coriander, cinnamon, cayenne and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until flavors are blended., Stir in couscous; cover and cook 4-6 minutes longer or until couscous is tender. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
Nutrition Facts : Calories 106 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 812mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
SPICED CHICKPEA AND TOMATO SOUP
Thanks to the soup's garlic and red chiles, you'll be warmed up in no time.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 25m
Yield 6 cups
Number Of Ingredients 12
Steps:
- Using a mortar and pestle or the back of a spoon, crush garlic, chiles, coriander, salt, and caraway to form a paste.
- Heat oil in a saucepan over medium-high heat. Add garlic mixture, and cook until just softened, about 3 minutes.
- Stir in chickpeas, tomatoes, roasted red peppers, and stock. Simmer, stirring often, for 15 minutes. Let cool slightly.
- Working in batches, puree soup in a blender. Rewarm if necessary. Divide among bowls, and top each with a dollop of sour cream and a sprig of parsley.
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