Indian cuisine · Soups & Stews

Tamatar Shorba

A clear, spiced tomato soup with ginger, cumin and bay leaf, finely strained and served with a swirl of cream.

Ingredients · for 4 servings

• 1kg ripe tomatoes
• 1 onion
• 20g ginger
• 3 garlic cloves
• 1 tsp cumin
• 2 bay leaves
• 1 tsp black peppercorns
• 750ml vegetable stock
• 2 tbsp ghee
• 4 tbsp cream
• 1/2 bunch coriander
• Salt

Instructions

1. Roughly dice the tomatoes, finely chop the onion and garlic, and finely grate the ginger.
2. Heat the ghee in a pot and toast the cumin, peppercorns and bay leaves for 30 seconds until the cumin crackles.
3. Add the onion, garlic and ginger and sauté for 4–5 minutes until translucent, without letting them take on color.
4. Add the tomatoes, season with salt, and let them break down for 5 minutes, then pour in the vegetable stock and simmer uncovered for 15 minutes.
5. Remove the bay leaves, purée the soup, and push it through a fine sieve until a clear, silky shorba remains.
6. Taste and adjust the seasoning once more, ladle into bowls, swirl in a dollop of cream in each, and serve sprinkled with chopped coriander.