Indian Spiced Tomato Soup

Course : Curry
Serves: 8
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2 tablespoons olive oil
1/8 teaspoon asafetida
1/2 teaspoon black mustard seed
3 medium dried red chilies -- crushed
12 whole peppercorns -- crushed
6 whole cloves crushed
1/2 teaspoon cumin powder
1 teaspoon coriander powder
1/4 teaspoon turmeric
3 pieces bay leaves
28 ounces tomatoes
1/2 cup tofu
3 tablespoons tomato paste
3 cups stock
1 teaspoon salt

Preparation / Directions:

Heat oil and add spices in order, stirring once after each addition. Lower heat and let the spices saute for a couple of minutes. In a blender, puree the tomatoes with the tofu until smooth. Add to the cooking spices. Stir in the tomato paste and the stock. Cover and bring to a boil. Stir well to prevent burning and simmer gently for 5 minutes. Add salt and serve hot.

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