Indian-Spiced Bean-and-Tomato Soup
- 1 tablespoon safflower oil
- 1 1/2 cups finely chopped onion
- 1 tablespoon plus 2 teaspoons minced garlic (from 4 cloves)
- 2 tablespoons finely grated peeled fresh ginger (from a 2-inch piece)
- 1 or 2 green Thai chiles, jalapeno chiles, or other fresh chiles, finely chopped, plus more, sliced, for serving
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground turmeric
- 1 can (15 ounces) peeled plum tomatoes, coarsely chopped, with juice
- 4 cups cooked beans, plus 2 cups cooking liquid
- Pinch of coarse salt
- Yogurt, cilantro sprigs, and pita chips, for serving
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Beans, cooked (4 cups)
- Coriander, ground (1 teaspoon)
- Cumin, ground (1 teaspoon)
- Garlic (1 2/3 tablespoon)
- Ginger, fresh (2 tablespoons)
- Onion (1 1/2 cups)
- Plum tomatoes, with juice (1 can)
- Thai chiles, green (1)
- Cooking & Baking
- Cinnamon, ground (1/4 teaspoon)
- Safflower oil (1 tablespoon)
- Salt, coarse (1 Pinch)
- Turmeric, ground (1/4 teaspoon)
- Dairy
- Yogurt (1)
Preparation
Read recipe preparation on marthastewart.com
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Published November 7, 2012 (3 months ago).
81 people saved this recipe.
