Ingredients of Tomato Soup

Four cups of water

Three good-sized tomatoes

One and half inch piece of fresh ginger, peeled and finely chopped

One tablespoonful of unsweetened and shredded coconut

One clove garlic, peeled and chopped

Half small, green chilli chopped

A handful of fresh cilantro leave

s

Two tablespoonful of ghee

One teaspoonful of black mustard seeds

One teaspoonful of cumin seeds

Four curry leaves, fresh or dried

One-fourth teaspoonful of cinnamon

Half teaspoonful of salt

One tablespoonful of jaggery

Half cup of water

Method of Tomato Soup
Wash the whole tomatoes and put them in a soup pot with four cups of water. Cover and cook until the tomatoes have softened and the skins peel out easily. Leave the tomatoes to cool and then remove the skin. Pour the tomatoes along with the water in to a blender and blend it till it becomes a smooth paste. Pour it in a dish and keep it aside. Now blend the coconut, ginger, garlic, chilli and cilantro with half-cup water to form a liquid paste. Heat a soup pot on medium flame and add ghee, cumin seeds and mustard seeds and curry leaves. Stir until the seeds pop and add the blended coconut mixture and the tomatoes and boil for some time. Serve hot.