Bewilderment makes you silent,
covers the kettle,
and fills you with the boiling of Love.
Rumi
Indian Tomato Soup
Total time 45 minutes
1/4 cup cooking oil
2 cups finely chopped onion
2 tsp. dried red chili, or to taste
2 tsp. ground cumin
1 tsp. turmeric
1/2 tsp. cardamom
1/4 tsp. cloves
6 cups tomato juice
6 cups seeded and chopped fresh tomatoes
Garnish
1 tbsp. yogurt per bowl
In a large soup pot, heat the oil, add the onion and fry for 5 minutes, until golden. Sprinkle in the spices, stir well to combine with the onions, and fry for 2 more minutes. Add the tomato juice and chopped tomatoes, bring to a boil, reduce the heat and simmer for a half-hour.
Ladle into soup bowls and garnish with a swirl of yogurt.
