Spicy tomato soup from Sri Lanka

Ingredients for 2 servings:

• 2 medium-sized garlic cloves
• 20 g ginger root
• 100 g onion(s)
• 2 tbsp ghee
• ½ tbsp turmeric powder
• 2 clove powder
• 2 cardamom powder
• ½ tbsp mustard powder
• ½ tsp cinnamon powder
• 2 bay leaves
• ¼ tsp Pul Biber
• ½ tsp cumin powder
• 200 ml vegetable stock
• 2 can/n tomatoes, peeled, 400 g each
• 1 tsp sugar
• some salt if needed
• 50 g cream
• 2 tbsp coriander or parsley

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

for 2 plates or 4 soup bowls

Peel and finely chop the garlic and ginger. Trim and finely dice the onion. Heat the ghee in a pan and fry the diced onion until golden brown. Add all the spices, including the garlic and ginger, and fry for about 1 minute. Deglaze with the stock and tomatoes. Let everything simmer gently for about 20 minutes. Then remove the bay leaves and puree with a hand blender for a few seconds. It should still be slightly chunky. Season with sugar and a little salt, if desired. Ladle onto plates, drizzle with a little cream, and sprinkle with coriander or parsley leaves.