Serves: 6
Total Calories: 118

1 teaspoon cumin seeds, dry-roasted and coarsely ground (see recipe)
__Dry-Roasting Spices ..........Click the Edit tab and select this entry to learn more.
1 small red onion, coarsely chopped
2 quarter-size slices peeled fresh ginger
1 medium carrot, unpeeled, coarsely chopped
1 small russet potato (or any potato), unpeeled, coarsely chopped
1 tablespoon vegetable oil
1 1/2 pounds ripe tomatoes, coarsely chopped
4 cups water
1 teaspoon salt
1 teaspoon sugar
1 tablespoon cornstarch
1 cup milk, any kind
1/4 teaspoon nutmeg (freshly grated preferred)
1/2 cup plain whole milk or low-fat yogurt, whisked until smooth
2 tablespoons finely chopped fresh cilantro
Freshly ground black pepper, to taste

1. Prepare the cumin seeds. Then, place the onion and ginger in a food processor and pulse until minced. Transfer to a bowl. Then add the carrot and potato and pulse until minced. Transfer to another bowl. Add the tomatoes and pulse until coarsely chopped. Leave in the .food processor.

2. Heat the oil in a large nonstick saucepan over medium heat and cook the onion and ginger, stirring, until translucent, about 1 minute. Add the minced carrot and potato and cook, stirring, 1 minute. Mix in the tomatoes, increase the heat to high and cook, stirring, 2 to 3 minutes. Add the water, salt, and sugar, cover the pan and bring to a boil. Reduce the heat to medium and cook about 15 minutes.

3. Let cool, then if desired, pass the soup through a food mill or a fine-mesh strainer into a heatproof bowl. (If you prefer a chunky soup, do not strain.) Return to the pan and boil once again.

4. Dissolve the cornstarch in the milk and stir it into the boiling soup. Season with the cumin and nutmeg. Transfer to a serving bowl, swirl in the yogurt, garnish with the cilantro and black pepper, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 118
Calories from Fat: 31

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* Soups
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Cashew Corn Soup in Chicken Broth
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Chicken Soup with Cream-Style Corn and Green Chili Peppers
Chicken Soup with Ginger and Coconut Milk
Chickpea Soup with Chicken Broth
Chilled Chickpea Soup
Chilled Potato Soup
Chilled Roasted Vegetable Soup
Chunky South Indian Tomato Soup
Classic South Indian Ginger Soup
Creamy Almond-Poppy Seed Soup
Creamy Tomato Soup
Curried Green Pea Soup
Fast Black Bean Soup, Indian Style
Fragrant Yogurt Soup
Goan Caldo-Verde Soup with Cauliflower
Goan Shrimp Soup
Mulligatawny Soup
Mysore Coconut Soup
Puréed Mushroom Soup with Yogurt
Puréed Pumpkin Soup
Puréed Spinach Soup
Quick Black Chickpea Soup with Cumin Seeds
Quick Lentil, Barley and Vegetable Soup
Quick Puréed Root Vegetable Soup
Quick Sindhi Split Pigeon Pea Soup with Tamarind
South Indian Buttermilk Soup
South Indian Lemon Soup with Mung Beans
South Indian Tamarind Soup
Spicy Chicken Broth
Spicy Lamb Broth
Spicy Shrimp with Coconut Milk and Tomato
Spicy South Indian Vegetable Soup with Tamarind
Spinach Yogurt Soup
Tomato Soup with Fresh Curry Leaves
Tomato Soup with Sautéed Vegetables
Tomato Soup with Yellow Mung Beans
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