Indian-Spiced Bean and Tomato Soup
Prep time: 20 min.
Total time: 30 min.
Serves: 4 – 6
1 Tablespoon safflower oil
1 1/2 cups finely chopped onion
1 Tablespoon plus 2 teaspoons minced garlic (from 4 cloves)
2 tablespoons finely grated ginger
1 or 2 green Thai chiles, Jalapeno chiles (or other) finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
1 can (15 ounces) peeled plum tomatoes, coarsely chopped with juice
4 cups cooked beans, plus 2 cups cups cooking juice
Pinch of coarse salt
Yogurt (plain), cilantro sprigs and Pita chips for serving
Heat oil in a 4 quart pot, over medium heat. Add onion and garlic; cook, stirring occasionally until onion is softened and golden. About 8 minutes. Add ginger, chopped chiles and spices. Cook, stirring occasionally until fragrant, about 2 minutes.
Stir in tomatoes and their juice. Add beans and their liquid. Add salt. Bring to a boil, reduce heat and simmer until thickened slightly, about 10 minutes.
Remove about a third of the beans place in a pot and mash, using a potato masher or an immersion blender. Stir mashed beans into soup.
When serving, top with yogurt, cilantro and sliced chiles. Serve with Pita Chips or Naan.
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