Today we are talking about the coziest, most flavorful take on a classic tomato soup - Indian Tomato Soup. We take all the classic flavors of our traditional tomato soup - canned tomatoes, carrots, and plenty of garlic - and blend them with some of our favorite Indian spices for a hybrid tomato soup that will knock your socks off.
Heat a large pot to a medium heat. Add olive oil. Add the onion, garlic, and ginger. Season with a little bit of salt. Sweat the veggies, just until they start to soften.
Once the aromatics have softened a bit, add in the carrots and 1/4 teaspoon of salt. Cook another 1-2 minutes.
Stir in all of the spices. Cook for another minute or so.
Pour in the tomatoes, chicken stock, coconut milk, brown sugar, and remaining salt. Bring to a boil and then turn down to a simmer. Simmer for about 10-15 minutes until all the veggies are soft.
Puree the soup. You can carefully transfer everything to a blender and give it a whirl until it’s smooth. Or, to save on dishes, you can use a handheld immersion blender to puree the soup directly in the pot.
ust before serving, squeeze in a touch of lemon juice if desired.
Spoon the tomato soup into bowls, top with crispy naan croutons, and chopped cashews. Sprinkle with parsley or cilantro if desired.
Preheat oven to 350 degrees.
Add naan strips to a large rimmed sheet pan. Drizzle with olive oil. Use hands to coat the bread with the oil. Sprinkle with salt and pepper. Toss again.
Bake until golden brown and crisp, about 8-10 minutes.