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“A relatively fast and simple, one pot version of the Indian soup based on another that was posted here. This makes a fairly thick soup, so if desired, you can add water, or reduce the amount of cream soup base, or both. It's typically a mild, almost sweet soup, but you can add a blast of cayenne if you want to make it spicy. The first recipe I posted, so constructive comments and tips are a great thing, but please be gentle :) I'm a single person, so the challenge is finding interest and variety in small quantity recipes. Hope you like it. I categorized it as Indian, but it might be fusion with Indian roots. Meh.”
READY IN:
25mins
SERVES:
1-2
UNITS:
US

Ingredients Nutrition

Directions

  1. First, prep the veggies and have them ready.
  2. In an appropriately sized pot on medium low, heat your oil,
  3. add the onion and get that started to translucent,
  4. add the garlic about half way through,
  5. then add the tomato soup as the onions start to get translucent.
  6. Add ginger, tomato, and spices as the tomato soup starts to warm up, stir very often.
  7. Mix the cream soup base in the soup can with the milk, careful to remove lumps and add it to the rest. Hey, you can use a cup, but why dirty more dishes for a one-pot recipe, right?.
  8. Bring to a very slow boil and reduce heat to nearly low so it simmers gently and thickens up for a few minutes.
  9. Serve with naan, onion kulcha, toasted pita with a bit of cream cheese on it, or whatever you like. The soup often has little round croûtons in it which I didn't have , so omitted it. You can add shelled raw (green) pistachios if you feel adventurous.

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