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Tamatar Ka Shorba (Tomato & Coconut Cream Soup)

  • Yield: 2 cups 1x


  • 1 14 oz can plum or diced tomatoes
  • 1 14 oz can coconut milk
  • 1 tsp sugar
  • 1 tsp salt
  • 2 tbs olive oil
  • 1 tsp gound coriander
  • 1 tsp ground cumin
  • 1/3 tsp cayenne pepper (OR Kashmiri Misrsch)
  • 1 tbs flour (preferably rice)
  • 1 medium hot green chile pepper (seeded and minced)
  • to taste black pepper
  • 1/4 cup cilnatro leaves


  1. In a medium saucepan, cook the tomatoes with the sugar and salt, crushing occasionally with a spoon, until they are slightly reduced.
  2. Remove from the pan to a blender or food processor, add the flour, and purée.
  3. In the saucepan, heat the oil over medium-high heat and add the coriander, cumin, cayenne pepper, and green chili and cook for a few minutes, stirring frequently.
  4. Stir in the coconut milk, spices, and add pureed tomatoes.
  5. Simmer, stirring, until slightly thickened.
  6. Season to taste with black pepper.
  7. Before serving, garnish with the cilantro.




  • Serving Size: 1 cup
  • Calories: 578
  • Fat: 56.75 g
  • Carbohydrates: 19.85 g
  • Protein: 6.93 g
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