Tomato Masala Soup

Name: Tomato Masala Soup
Ingredients: 1 Tablespoon Ghee (clarified Butter); 1 whole Medium Onion, Roughly Chopped; 2 cloves Garlic, Minced; 1/2 teaspoons Ground Ginger; 1 Tablespoon Garam Masala; 1 Tablespoon Tomato Paste; 1 can (14 Oz. Size) Crushed Tomatoes; 1 can (14 Oz. Size) Tomato Sauce; 1 Tablespoon Brown Sugar; 1 Tablespoon Dried Cilantro; 2 cups Broth (chicken, Vegetable, Or Beef); 1 cup Full-fat Coconut Milk, Plus More For Garnish

12 ingredients

3 steps

Ingredients

1 Tablespoon Ghee (clarified Butter)
1 whole Medium Onion, Roughly Chopped
2 cloves Garlic, Minced
1/2 teaspoons Ground Ginger
1 Tablespoon Garam Masala
1 Tablespoon Tomato Paste
1 can (14 Oz. Size) Crushed Tomatoes
1 can (14 Oz. Size) Tomato Sauce
1 Tablespoon Brown Sugar
1 Tablespoon Dried Cilantro
2 cups Broth (chicken, Vegetable, Or Beef)
1 cup Full-fat Coconut Milk, Plus More For Garnish

Directions

1

Heat the ghee in a large Dutch oven over medium heat. Add the onions and saute until browned, stirring frequently, approximately 5-8 minutes. Add garlic, ginger, and garam masala. Stir until the onions are coated and cook until the spices are fragrant, approximately 2 minutes. Add the tomato paste and work it into the onion mixture. Add the crushed tomato, tomato sauce, brown sugar, cilantro and broth, stirring well to get up the stuck-on bits at the bottom of the pan. Bring to a boil and reduce heat to low. Cover and simmer for 15 minutes, stirring occasionally.
2

Remove the pot from the heat and allow the mixture to cool 15 minutes.
3

Working in batches, puree the soup in a blender until smooth. Return the pureed mixture to the pot and stir in the coconut milk. Heat until steaming and serve, garnished with more coconut milk.