Ingredients
Organic Tomato juice 4 cups.
Finely chopped green chilies 1 Tbsp.
Salt To taste.
Homemade Ghee 2 Tbsp.
Cumin seeds 1 Tsp.
Black peppercorns ½ Tsp.
Chopped Fresh ginger 2 Tbsp.
Sugar 1 Tsp.
Sweet paprika 1 Tsp.
Fat Free Cream ¼ cup
Cooking Instructions
Heat the ghee in a pan. Once ghee started melting , sprinkle cumin seed and peppercorns and fry for 10 seconds.
Now add the chopped ginger, green chilies and fry for 3 minutes.
Pour the tomato juice , sugar, paprika and salt, stir and mix, Bring the soup into boil.
Reduce the heat to simmer and let it boil for 15 minutes.
Pour the half of the soup into blender and hold the blender with a towel and run the blender .
Blend it until the soup is smooth. Pour the pureed soup into a bowl.
Repeat with the remaining soup. Transfer the puree soup- back to the sauce pan.
Stir in the cream and return the soup to a boil and uncovered over medium heat.
Serve the hot soup with bread.
Tip:
Left over soup makes a great sauce for freshly cooked pasta.
You can topping with homemade croutons, freshly chopped cilantro and chopped chives.
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