Spicy Tomato Soup
1 3/4 pounds ripe tomatoes
2 tablespoons paleo oil
1 teaspoon mustard seeds
1 medium onion, finely chopped
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
2 dried red chiles
5 1/2 cups water
Peel and mince the tomatoes. Heat the oil in a medium saucepan. Add the
mustard seeds, cover the pan and cook over high heat until the seeds begin
to pop. Reduce the heat to moderately low. When the popping stops, add the
onion and cook, uncovered, stirring until softened, about 5 minutes. Add
the cumin, coriander, turmeric and chiles to the saucepan and cook,
stirring, until fragrant, about 1 minute.
Stir in the tomatoes and water; season with salt and bring to a boil.
Simmer the soup over moderately low heat for about 30 minutes.
Adapted from: Food & Wine: Inspiration served daily
© Evan Sklar