“I garden. At the end of the year I had a lot of green tomatoes whose blossom end had not blushed, thus they will never ripen. This is a recipe I created to use green tomatoes. This year I'll make a lot more and freeze it.”
READY IN:
1hr 30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oil in a large heavy pot over medium heat.
  2. Add the onions, garlic, ginger, coriander and cumin and cook, stirring, until the onions are soft and translucent, about 5 minutes.
  3. Add the tomatoes, pepper, potatoes, broth, chili pepper and sugar.
  4. Bring to a boil, reduce heat to low, and simmer, covered, for 30 minutes.
  5. Purée the soup in batches in a blender or food processor (the blender will give you a smoother purée).
  6. Return the soup to a pot and add the milk and salt.
  7. Heat to a simmer.
  8. Serve garnished with a dollop of yogurt, cashews, and cilantro leaves.

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