Spicy tomato soup with tamarind paste
4 servings
60 minutes
Spicy tomato soup with tamarind paste is a vibrant and flavorful dish inspired by Pan-Asian cuisine. Its rich taste combines the sweetness of ripe tomatoes with the tangy note of tamarind and warm spices, creating a harmonious blend of heat and depth. This soup is a true delight for spice lovers, warming and rich in the aromas of coriander, cumin, and black pepper. The recipe is based on the tradition of Indian rasam, enhanced with additional ingredients that make it unique. Served hot, it pairs perfectly with rice or flatbreads, and its medicinal properties aid digestion. Toasted seeds and garlic add a crunchy texture and enhance flavor richness. This soup is not just food; it's a culinary journey into the world of Eastern spices and gastronomic pleasure.
1
In a medium-sized pot, bring 5 cups of water to a boil, add peas, tomatoes, and salt. Reduce the heat to medium and cook for 45 minutes until the peas are soft.
- Tomatoes: 6 pieces
- Salt: to taste
2
Add 'Rasam' powder, tamarind paste, black pepper, coriander, cumin, and dried chili; cook for 5 minutes. Heat oil in a large pan over medium heat.
- Tamarind paste: 2 teaspoons
- Ground black pepper: 1 teaspoon
- Ground coriander: 1 teaspoon
- Ground cumin: 1 teaspoon
- Dried red pepper: 1 teaspoon
- Canola oil: 2 tablespoons
3
Roast mustard seeds, cumin, fenugreek seeds, black-fruited moringa leaves, and chili de arbol for 1-2 minutes until the seeds start to crackle.
- Mustard seeds: 1 teaspoon
- Caraway seeds: 1 teaspoon
- Fenugreek: 2 teaspoons
- Chile de arbol pepper (dried): 2 pieces
4
Add garlic and sauté until golden for 3-4 minutes. Combine with the soup.
- Finely chopped garlic: 2 cloves