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    Spicy Hot Tomato Soup

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    Spicy Hot Tomato Soup

    • Preparation time: 15 minutes
    • Cooking time: 50 minutes
    • Total time: 1 hour 5 minutes 60 minutes 5 minutes

    Serves: 6


    • 5 tbsp sunflower oil
    • 2 onions, roughly diced
    • 2 cloves garlic, chopped
    • 1 or 2 Thai chillies (to taste), roughly sliced
    • 1cm fresh ginger, peeled and roughly chopped
    • 80g bunch fresh coriander
    • 1 tsp ground turmeric
    • 1 tsp ground cumin
    • 1 tsp ground coriander
    • 1 tsp black mustard seeds
    • 800g ripe tomatoes, roughly chopped
    • Salt and freshly ground black pepper
    • 100g jar fresh, sieved tamarind
    • pappadams, to serve


    1. Heat the sunflower oil in a large pan over a medium heat and mix in the onions, garlic, chillies and ginger. Fry gently while you strip the coriander leaves from their stalks. Put the leaves in a polythene bag, seal and refrigerate until needed. Finely slice the stems and stir into the onions. When the onions are golden brown and the oil appears to separate from them, stir in the turmeric, cumin, ground coriander and mustard seeds. Cook briskly, stirring regularly, for another 2 minutes then mix in the tomatoes, salt and pepper.
    2. Cook the tomatoes briskly for 10 minutes or until they have collapsed into a mush, making sure they don't catch and burn on the bottom of the saucepan. Add the tamarind, 1 litre of water and half the coriander leaves. Return to the boil, then simmer for 30 minutes.
    3. Purée and strain through a sieve into a clean saucepan. Reheat and adjust the seasoning to taste. Garnish with the remaining coriander leaves and serve with pappadams.

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