Indian-style tomato soup

Ingredients:
– 1 kg ripe tomatoes (peeled and chopped)
– 50 gm ginger (finely chopped or grated)
– 50 gm garlic (minced)
– 20 gm coriander seeds
– 20 gm cumin seeds
– 1 black cardamom pod
– 2 Kashmiri red chilies
– 1 bay leaf
– 1 tsp black pepper
– 5 green cardamom pods
– 2 cloves
– 1 cinnamon stick
– 1 tablespoon red chili powder
– 1 tablespoon Kashmiri red chili powder (for color)
– 1 tbsp salt (adjust to taste)
– 1 tbsp sugar (adjust to taste)
– 50 gm coriander leaves (cilantro, finely chopped)
– 50 gm mint leaves (finely chopped)
– Water or vegetable broth
– Olive oil or any preferred cooking oil

Instructions:

1. **Prepare the Tomatoes and Spice Mix:**
– Peel and chop the 1 kg of tomatoes. Set them aside.
– Toast the coriander seeds, cumin seeds, black cardamom pod, Kashmiri red chilies, bay leaf, black pepper, green cardamom pods, cloves, and cinnamon stick in a pan until fragrant. Let it cool and then grind into a fine powder.

2. **Sauté Aromatics:**
– In a pot, heat some olive oil. Add minced garlic and chopped ginger. Sauté until fragrant.

3. **Add Spice Mix and Tomatoes:**
– Add the ground spice mix into the pot with the garlic and ginger. Cook for a minute or two .
– Add the chopped tomatoes to the pot. Stir well to combine with the spices.

4. **Cook the Soup:**
– Add enough water to cover the tomatoes (start with about 500-750 ml and adjust later for desired consistency).
– Heat the mixture until a boil, then lower the heat and allow it to simmer for roughly 20 to 30 minutes, until the tomatoes have softened considerably.

5. **Blend the Soup:**
– Once the soup has cooked and the tomatoes are soft, turn off the heat and allow it to cool slightly.
– Use a blender to puree the soup until it reaches a smooth consistency. Be careful while handling it since it’s hot.

6. **Final Touches:**
– Return the blended soup to the pot if needed and reheat gently.
– Taste and adjust the seasoning as needed the desired flavor.
– Stir in the finely chopped coriander leaves and mint leaves, reserving a bit for garnish.

7. **Serve:**
– Serve the soup in bowls, and for a finishing touch, sprinkle a bit of chopped coriander and mint leaves on top as garnish.

This scaled-down version will yield a smaller batch of the spiced tomato soup, maintaining its rich flavors and aroma while serving about 3-4 portions. Enjoy your homemade soup!