Tomato Shorba Recipe By Tasty

Steps:

• In a large saucepan, roast the spices (peppercorns, coriander seeds , cumin , cinnamon sticks , cloves , cardamom pods) in oil until slightly golden brown and aromatic .
• To the saucepan, add ginger and garlic until the raw smell goes off for 3-4 min on medium heat. To this, add onions and carrots. Saute until onions turn translucent.
• Add tomatoes and coriander / cilantro stems. Mix them well. Then, add 1.5 cups water - simmer the mixture until tomatoes are completely cooked and mushy- about 10 minutes on medium flame.
• Add the remaining 2.5 cups of water and let simmer for 10 more minutes. Then, let the mixture cool. Once cooled, grind mixture into a fine paste and pass through a sieve to collect the liquid, which is the soup.
• Boil the soup until hot.
• Serve hot with garlic bread.

Steps:

• First, prep the veggies and have them ready.
• In an appropriately sized pot on medium low, heat your oil,
• add the onion and get that started to translucent,
• add the garlic about half way through,
• then add the tomato soup as the onions start to get translucent.
• Add ginger, tomato, and spices as the tomato soup starts to warm up, stir very often.
• Mix the cream soup base in the soup can with the milk, careful to remove lumps and add it to the rest. Hey, you can use a cup, but why dirty more dishes for a one-pot recipe, right?.
• Bring to a very slow boil and reduce heat to nearly low so it simmers gently and thickens up for a few minutes.
• Serve with naan, onion kulcha, toasted pita with a bit of cream cheese on it, or whatever you like. The soup often has little round croûtons in it which I didn't have , so omitted it. You can add shelled raw (green) pistachios if you feel adventurous.