Turmeric. Conclusively. Turmeric and us Indians. Turmeric and our Indian cooking. Turmeric is a must in our kitchen. Turmeric doing a whole lot of wonders for our health (Bitter Gourd Sambar, Mor Rasam, Creamy Coconut Lentil Curry, Sodhi & Mor Kuzambu). Of course. Undeniably. In fact, turmeric is our magical wand ingredient. You name it, it can ditch aside your health concern. The closest and nearest will be its anti-inflammatory benefits, goodness and nourishes. Careful though. A tiny bit goes a long way. Otherwise, bitterness may be the outcome of your dish (Aloo Gobi, Vazhakkai Podimas, Carrot Poriyal, Chloe Masala, Tapioca Stir Fry & Kurkuri Bhindi). Literally into any dish and today, lemme share with all of you how to make this simplified, healing our health and our well being Turmeric Tomato Soup (Corn Soup, Pumpkin Soup & Mixed Vegetable Soup). A couple of our pantry friendly ingredients, as usual (Cucumber Yogurt Salad), for this scented by cumin seeds and coriander leaves, tangy and non-boring Indian style Turmeric Tomato Soup.
1 tsp turmeric/kunyit powder
5 garlic - crushed
1 red onion - sliced thinly
1 tsp cumin seeds
2 tbsp oil
2 stalks of coriander leaves - sliced
Pepper and salt to taste
Add tomatoes, crushed garlic and turmeric into a pot with 1/2 liter of water.
Simmer over low heat till heated through.
Into a frying pan, heat oil.
When heated, fry onion until light brown in color.
Put in cumin seeds and coriander leaves.
Quickly stir and tip over the heated soup.
Stir all in and off the heat.