SPICED TOMATO SOUP

Getting cooler outside. 'Tis the season for sniffles. My go-to soothing soup when the whole family is having a case of the sniffles is the spiced tomato soup. Don't worry, you can control the spiced portion of it depending on what your taste buds allow. With a little white rice to go with it, it is a quick dinner too. That is if you are the lucky few who don't get the sniffles.

INGREDIENTS
3-4 Curry Leaves (optional)
1/2 Cup Onion, diced
3-4 Roma Tomatoes, finely diced
1/4 Tsp Cumin seeds
1/4 Tsp Mustard seeds
1-2 Green chillies, finely diced (optional)
3-4 Whole black pepper pieces
1//4 Tsp Turmeric
1/4 Tsp Cayenne Pepper (optional)
1 Tbsp Oil
1/2 Tsp Coconut, shredded (optional)
Cilantro for garnish

Salt to taste


PROCESS
1. In a pan add heat the oil and add the mustard seeds.
2. When you begin to hear the mustard seeds pop, add the cumin seeds, curry leaves, whole black pepper, and green chillies.
3. Add diced onion and fry until almost translucent.
4. Add all the diced tomato, turmeric, cayenne pepper, and shredded coconut.
5. Stir, cover, and let simmer on med-high flame for 15-20 minutes, garnish with cilantro, and eat.

TIP: If you boil the tomatoes, peel the skin off after, and puree, it makes for a smoother textured soup.