Green Tomato Soup with Garlic, Ginger, Cumin and Coriander

[Guest guest]

Some of you probably already have ripe, juicy tomatoes ready for harvest.

The rest of us (like me) still have loads of green tomatoes on the vine.

Here is a recipe that was posted by Pat H. on Veg-Recipes this morning. I

have adapted it to " vegan " . Sounds unique and delicious to me! ~ LaDonna

 

Green Tomato Soup with Garlic, Ginger, Cumin and Coriander

 

3 Tbsp. extra virgin olive oil

1 cup yellow onions, chopped

1 tsp. fresh ginger, minced

1 garlic clover, minced

1 tsp. ground coriander

2 tsp. ground cumin

1 1/2 lbgs. green tomatoes, peel, seed, and chop

1 medium green bell pepper, core, seed, and chop

1/2 lb. potatoes, diced (about 1 1/2 cups)

2 cups vegetable broth

1 Tbsp. honey (or alternative)

1 small red pepper, fresh or dry, hot

1/2 cup canned coconut milk, unsweetened

1/2 tsp. salt

1/4 cup soy yogurt, plain

1/4 cup dry roasted cashews, unsalted

4 tsp. fresh cilantro, minced

 

In a large heavy pot, heat the oil over medium heat, then add the onions,

ginger, garlic, coriander, and cumin and cook, stirring, until the onions

are soft and translucent, about 5 minutes. Add the tomatoes, bell pepper,

potatoes, broth, honey, and hot pepper. Bring to a boil, reduce the heat to

low, and simmer, covered, for 30 minutes. Remove the hot pepper. Using a

blender or food processor, puree the soup in batches. Return it to the pot,

stir in the coconut milk and salt, then heat just to a simmer. Serve,

garnished with dollop of soy yogurt, cashews, and cilantro.

 

Source:

" Recipes from an American Herb Garden " (adapted)

 

 

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