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Ingredients
2 tablespoons vegetable oil
1 large onion, finely chopped
1 tablespoon minced fresh ginger
1 tart apple, chopped
1 ½ teaspoons ground cumin
½ teaspoon ground coriander
½ teaspoon ground turmeric
1 teaspoon curry powder
3 medium-large ripe tomatoes, chopped
1 ½ cups water
Salt and freshly ground black pepper to taste
1 ½ cups plain yogurt
1 tablespoon chopped fresh mint
Nutritional analysis per serving (6 servings)
13 grams carbs; 8 milligrams cholesterol; 124 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 7 grams fat; 3 grams fiber; 569 milligrams sodium; 3 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a heavy saucepan. Add the onion, ginger, apple, cumin, coriander, turmeric and curry powder and cook, stirring, about five minutes. Do not allow the onion to brown.
- Step 2
Add the tomatoes and water, bring to a simmer and cook until the apples and onions are very tender, about 15 minutes. Remove from the heat and puree the mixture in a food processor or blender, then force through a sieve to remove the tomato and apple skins and seeds. Season to taste with salt and pepper. Refrigerate, covered, until ready to serve.
- Step 3
Stir the yogurt to smooth it, then stir it into the soup. Serve the soup garnished with a sprinking of mint.
Private Notes
Comments
How many does this recipe serve? Please advise ASAP. And thanks!