Tamatar Shorba (Indian Tomato Soup)
As we embark on the fourth day of our vegan Indian cuisine week, we are particularly thrilled to have discovered tamatar shorba, a soup that is originally vegan. Tamatar shorba, a classic tomato soup hailing from Indian cuisine, is a deliciously spiced and comforting dish that embodies the vibrant flavors of the subcontinent. This soup is typically made with ripe tomatoes (important!) that are pureed to create a rich, velvety base. The infusion of traditional Indian spices such as cumin, turmeric, bay laurel and garam masala, elevates the simple tomato into a beautifully aromatic soup. Often garnished with fresh cilantro – I used basil instead as we have none – and a squeeze of lemon, tamatar shorba offers a perfect balance of tanginess, heat, and warmth, making it an ideal appetizer on every occasion.
In my sattvic recipe, garlic and chilis are omitted to adhere to the principles of a pure diet and helps to mantain a calm mind. However, it uses fresh ginger, which is sautéed to release its essential oils before adding the tomatoes. Feel free to add some spicyness before serving.
Tamatar Shorba (Indian Tomato Soup, sattvic)
Equipment
- 1 Blender
Ingredients
- 3 ripe tomatoes cut in pieces
- 1 tsp oil
- 1/2 tsp cumin seeds
- 1 tsp fresh ginger, squeezed
- 1 pinch curcuma (turmeric powder)
- 2 bay laurel
- 1/2 tsp Garam Masala
- 1/2 tsp paprika or chili powder
- 1 pinch black pepper
- salt
- 1 handful fresh cilantro or other herbs
Instructions
- Blend the tomatoes until smooth.
- In a saucepan, fry the cumin seeds in the oil on low heat until they start to pop. Add the ginger, fry for half a minute.
- Add the tomato pulp, the other spices, season with salt and pepper, and leave to simmer for 2 minutes.
- Add 1,5 cups of water. Leave to simmer for 5-10 minutes.
- Finely chop the herbs. Add them to the soup.Serve with some rice or Indian bread.
