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February 23, 2006

Curried Tomato Yogurt Soup

So, I've been busy trying not to come down with a cold for the past couple of days. So far, it's hard to tell whether I'm succeeding - I have a perpetual sore throat, ameliorated only by large quantities of hot beverages, and I'm tired as heck. Under such circumstances, anything I cook has to be simple to prepare, and easy on the throat.

Oddly enough, this kind of state tends to lead to improvisational cooking. For some reason, when I'm tired, following a recipe seems like too much effort.

Tonight for dinner, I improvised this soup, which is both of those things.

The Ingredients

The Steps

  1. Sautee the onion in a bit of oil until soft.
  2. Add the garlic, ginger, and spices. Sautee for about 1 minute.
  3. Add the tomatoes, tomato puree, and broth.
  4. Simmer for about 15-20 minutes. Taste and adjust seasoning.
  5. Turn off the heat, and stir in most of the yogurt, reserving a little bit to dollop on top of the soup at serving time.
  6. Serve soup garnished with cilantro and reserved yogurt.

This was pretty darn good. It had enough spice to it to clear your sinuses a bit, but they were balanced out by the creaminess and tang of the yogurt. Next time I make it, I'd like to tinker with the spices a bit - I think the soup would have a little bit of extra zip if I took the time to intelligently blend more individual spices, rather than just dumping in a bunch of curry powder that's probably been sitting in my spice rack for a bit too long, if truth be told. But this was not an "intelligently blend spices" kind of night.

I served this soup accompanied by cheese toasts, which were absolutely amazing. I think all of that comes down to the quality of the cheese: I took a couple of ounces of grated Dubliner cheese, spread it on top of two slices of whole wheat bread, and toasted it under the broiler until it was bubbly and slightly golden on top. The Dubliner cheese is terrific, and this was the first time I'd ever had it. It's kind of like a cross between a cheddar and a Swiss. A really good cheddar and a really good Swiss. It more than made up for the bread I used being decidedly mediocre. (Oroweat 100% Whole Wheat "Carb Counting" bread. I picked it up because it doesn't contain high fructose corn syrup as its second or third ingredient, as so many whole wheat breads do. Meh. It's not bad, but it's a bit dry. The quest for the perfect 100% whole grain bread continues. So far, the leader of the pack is Alvarado Street Bakery.)

Posted by spaceling at February 23, 2006 09:32 PM

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