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Recipe: Ayurvedic tomato soup

Ayurvedic tomato soup

Spicy. Creamy. Exquisite.

Ingredients for 4 portions
  • 1 tbsp ghee (alternatively coconut oil)
  • 100g red onions – finely diced
  • ½ tsp black mustard seeds
  • 1 clove garlic – finely minced
  • 1 tbsp minced ginger
  • ½ mild red chilli pepper – deseeded and finely minced
  • 1 tbsp tomato paste
  • ½ tsp cumin powder
  • ⅓ tsp turmeric powder
  • ⅓ tsp garam masala
  • 2 pinches of cinnamon powder
  • 600ml strained tomatoes (passata)
  • 500ml water
  • 1 bay leaf
  • Crystal salt and pepper from the mill
  • 100g red lentils – rinse in a sieve until no longer foamy
  • 150ml coconut milk
  • 1 tbsp yacon syrup
  • 2 tbsp chopped cashew nuts – roast without fat
  1. Heat the ghee in a pot and brown the onion cubes in it together with the mustard seeds for three minutes. Add the chopped garlic and ginger, the chopped chillies, and the tomato paste and fry briefly.
  2. Add cumin, turmeric, garam masala, and cinnamon, stir, and deglaze with strained tomatoes. Then fill the tomato jar with 500ml water, shake it, and pour the water into the pot.
  3. Put the bay leaf into the soup, add salt and pepper, and bring it to the boil. Then add the red lentils, reduce the heat, and simmer for approx. 20 minutes, stirring occasionally.
  4. Remove the bay leaf, stir in the coconut milk and yacon syrup, and coarsely blend with a hand blender.
  5. Season the tomato soup with salt and pepper, the serve it sprinkled with the roasted cashews.