Tandoori Tomato & Cashew Soup
 
Prep time
Cook time
Total time
 
A lightly-spiced, creamy dish, that's a nice change from the traditionalcream of tomato soup!
Author:
Recipe type: soup
Cuisine: ethnic
Yield: 4 servings
What You Need
  • About 10 Large Tomatoes, halved
  • 1 Medium Onion, peeled and cut into quarters
  • 3 Cloves Garlic, skin left on
  • 2 t Tandoori Powder
  • 2 t Turmeric Powder
  • ¼ t mustard seeds
  • ½ t Salt
  • 3 T Cashews, raw or roasted (and unsalted) are fine
  • 3 T Water
  • 2 T Olive Oil
  • 2 t Kasoori Methi Leaves **
How You Make It
  1. Preheat the oven to 395F
  2. Place the tomatoes, onion and garlic onto a baking sheet, add the salt, tandoor and turmeric powders and the the mustard seeds. Pour over the olive oil and mix gently with your hands so that everything is covered and mixed evenly. (I used disposable gloves - the turmeric can stain your hands!)
  3. Bake for 15 minutes.
  4. Remove from the oven and turn the tomatoes and onion over.
  5. Return to the oven and bake for another 10-15 minutes, or until the tomato skins are wrinkled and come away from the tomatoes easily.
  6. Remove from the oven and rest until cool enough to handle.
  7. While the tomatoes are cooking, make the cashew cream. Pulverize the cashews in a small blender/processor or spice grinder. Pour into a bowl and mix in the 3 T water until a paste forms.
  8. When cool enough to handle, remove the skins from the tomatoes and squeeze the garlic from their skins.
  9. Place the contents of the baking tray, minus the skins, into a food processor or blender, making sure you capture all of the juices from the tray.
  10. Process until smooth.
  11. Add the cashew cream and the 2 teaspoons of kasoori methi. Blend until incorporated.
  12. Taste and adjust the seasoning if necessary. You can add another teaspoon of tandoori if desired.
  13. Either pour into a saucepan to reheat, or place in a covered container in the fridge over night - this soup's flavor will improve by resting, but it's not necessary.
  14. To serve, pour into bowls and top with lightly-toasted pumpkin seeds and olive oil drizzle.
Notes
** Kasoori Methi is the leaves of the fenugreek plant. If you cannot find the leaves (fresh or dried, or even frozen), do not substitute the seeds or the powdered form of fenugreek. The seeds and the powder are very bitter and have a completely different flavor that will overpower the soup. You could use fresh celery leaves or watercress leaves as a substitute. Kasoori Methi is often used in Indian cooking and you will find it in dishes such as breads, dals, raitas, and is an essential ingredient in butter chicken/paneer/fish and koftas.

Nutritional breakdown is approximate and for general information only, and will vary depending on specific brands and measurements used.
Recipe by Veggiemental at https://veggiemental.com/tandoori-tomato-cashew-soup/