Serving the Guest: A Sufi Cookbook
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Bewilderment makes you silent,
covers the kettle,
and fills you with the boiling of Love.
covers the kettle,
and fills you with the boiling of Love.
Indian Tomato Soup
Total time: 45 minutes
¼ cup cooking oil
2 cups finely chopped onion
2 tsp. dried red chili, or to taste
2 tsp. ground cumin
1 tsp. turmeric
½ tsp. cardamom
¼ tsp. cloves
6 cups tomato juice
6 cups seeded and chopped fresh tomatoes
2 cups finely chopped onion
2 tsp. dried red chili, or to taste
2 tsp. ground cumin
1 tsp. turmeric
½ tsp. cardamom
¼ tsp. cloves
6 cups tomato juice
6 cups seeded and chopped fresh tomatoes
Garnish
1 tbsp. yogurt per bowlIn 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.
from Serving the Guest: A Sufi Cookbook
Copyright © 1999, 2000 by Kathleen Seidel
Sources of previously published material by other authors used by permission, and print sources for images, may be found at http://www.superluminal.com/cookbook.