Ingredients

The following ingredients have 4 Servings
  • 1 yellow onion
  • 2 garlic cloves
  • 1 tablespoon olive oil
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cumin
  • ¼ teaspoon cayenne
  • ¼ teaspoon kosher salt
  • 28-ounce can whole peeled tomatoes
  • 1 1/2 cups plain yogurt
  • 1 tablespoon fresh lime juice
  • Fresh cilantro, for garnish
  • Roasted salted pepitas, for garnish

Instruction

  • Chop the onion and finely mince the garlic.
  • In a large saucepan over medium heat, heat the olive oil. Add the cardamom, cumin, and cayenne, and stir for about 30 seconds until fragrant.
  • Add the onion, garlic, and kosher salt and cook about 5 minutes until the onion is softened. Stir frequently to prevent the spices from sticking to the pan (if it seems too dry, add a bit more olive oil).
  • Add the tomatoes and their juices, lower the heat, and simmer for 10 minutes.
  • Turn off the heat and let the soup cool for a few minutes. Then add the yogurt and lime juice. With an immersion blender, blend the soup in the pan until smooth (or transfer to a blender and blend).
  • Serve immediately slightly warm, or refrigerate and serve chilled. Stores for several days in the refrigerator. If desired, top with chopped fresh cilantro and roasted salted pepitas.