Tomato Curry Leaves Soup

I must tell you I take the idea of last meal on earth very seriously. Whatever food falls in that category, I make sure I teach M how to make it.  He doesn't know I'm doing this to him of course, that's my underlining, unsaid and vicious goal. And guess what? He's almost mastered this one. So far my last meal is looking good and in safe hands. Besides it's not all that vicious, it also makes sure he doesn't have to rely on take outs when I'm not going to be around until he joins me in India after a week. All my goals benefit human kind I tell you!

This soup is a childhood favorite.  Surprisingly as much as a brat I was in eating, I always liked soups. Thin soups, thick soups, brothy chicken soups to creamy vegetable soups, my mom knew she could feed me a soup. So soups she made.  With her instinctive cooking and understanding of flavors, she created soups after another and never wrote down recipes. But this tomato soup would feature for dinner every so often, my whole family knows how its made!

You know curry leaves? It has nothing to do with curry powder. Curry leaves are fragrant, almost sweet bitter leaves which are extensively used in Indian cooking specially down south. They are generally used in recipes while tempering the oil to infuse its flavor in the final dish. It has a great importance in ayurveda is extensively used for medicinal purposes such as aid in digestion.

In this soup, curry leaves to tomatoes are what basil to tomatoes. They are meant to be together.  The sweet bitter and almost nutty flavor of the curry leaves compliments the sweet and tangy tomatoes in perfect harmony. The garlic provides a bit of an edge while the cumin adds that undeniable earthy aroma and taste that rounds the flavor perfectly. 

Next time you making tomato soup, try this Indian version served warm with a warm toasted baguette. I know you shall love it!

Tomato Curry leaves Soup

Serves 2-3

Ingredients

4 large red tomatoes

2 cloves garlic

1/2 tbsp garlic paste

1 tsp cumin seeds 

2-3 sprigs of fresh curry leaves 

1 tsp red chilly powder/sweet paprika

1/2 tsp sugar 

1 cup water

1 tbsp olive oil

Salt and pepper to taste
Spring onions to garnish (optional)

Method

Boil the tomatoes in water with two cloves of garlic until the skin splits up. 

Pinch off the skin of the tomatoes and blend it along with the water until smooth.

Add oil in deep bottom saucepan and add in curry leaves. Stand with a lid as curry leaves will splutter all over the stove. As the spluttering starts add the cumin seeds.

When cumin seeds are toasty and brown, add red chilly powder and the blended tomato juice.

Season with salt, sugar and pepper. Let it boil down to a slightly thicker consistency, or as desired. 

Chewing on curry leaves is very good for you, but if you fussy and don't like little leaves floating in your soup feel free to skim them out.

Serve warm with a toasty cheesy baguette or grilled cheese sandwich.