Indian tomato soup

Ingredients for 4 servings:

• 4 tomatoes, finely diced
• some ginger, fresh
• 1 chili pepper(s), red
• 1 garlic clove(s), finely chopped
• 1 small onion(s), finely chopped
• 1 can coconut milk
• 750 ml tomato juice
• some coriander leaves
• 1 pinch of cumin
• Salt
• Oil (sesame oil)
• Rice, cooked (Basmati)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with coconut milk

Peel the ginger and finely dice, deseed the chili pepper and also finely dice it. Sauté both together with the garlic and onion in a little sesame oil. When the onions are translucent, add the diced tomatoes and sauté briefly (don’t let them overcook!). Then deglaze with the tomato juice, add the coconut milk and bring to a boil. In the meantime, wash the coriander, shake it dry and finely chop it. Reserve a few leaves for garnishing. Season with cumin and salt and finally add the coriander leaves. For each serving, form about 2 tablespoons of basmati rice into a small ball (tip: moisten your hands beforehand so the rice doesn’t stick to your hands as much). Ladle the soup into small serving bowls, place a rice ball in each and garnish with coriander leaves.