Tomato Soup

Tomato Soup:

Ingredients Needed:

2 cups fat-free, less-sodium chicken broth

1 cup chopped onion

3/4 cup chopped celery

1 tablespoon thinly sliced fresh basil

1 tablespoon tomato paste

2 pounds plum tomatoes, cut into wedges

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

6 tablespoon plain low-fat yogurt

3 tablespoons thinly sliced fresh basil

1 medium carrot, peeled and cut in small pieces to make about 1/3 cup of chopped carrots

1/2" ginger peeled and sliced

1 teaspoons of oil

Seasoning:

2 teaspoons oil

1/2 teaspoon cumin seed (jeere)

Pinch of asafetida

1 tablespoon cilantro chopped (hara dhania)

How To Make:

Heat the oil in a saucepan over medium heat. Lightly brown the ginger. Add carrots and celery. Stir fry two minutes.

Add the tomatoes, salt, sugar, and pepper. Cool until tomatoes are mushy.

Let the tomatoes cool, then pure in blender.

Heat the oil in a saucepan. Add the cumin seed and asafetida. As the cumin seeds crack, add cilantro and stir for a minute.

Add the tomato pure and approx. 1 1/4 cup of water (adjust the water to your taste).

When the soup boils, turn the heat to low it simmer three to four minutes.

Serve hot, I like to serve with few pieces of crouton.