Coconut Cumin Tomato Soup

Serves 4-6

Ingredients

  • 2 tbsp YoGHEE
  • 1/3 cup sesame seeds
  • 1 tsp ground cumin
  • 1 tsp mustard seeds
  • 1 1/2 tsp ground cinnamon
  • 1 1/2 tsp ground coriander
  • 1 tsp salt
  • 1 (13 oz/370 ml) tin coconut milk
  • 6 cups (1.5L) canned tomatoes
  • 1/2 cup plain yogurt

Method

Saute the sesame seeds, cumin, mustard seeds, cinnamon and coriander in YoGHEE for 8 - 10 minutes at medium heat, stirring frequently. Remove from heat and add the salt and coconut milk. Puree tomatoes and add to coconut milk mixture. Simmer gently for 20 minutes. Garnish with swirl of yogurt.