Intensely fragrant Indian spices form the backbone of this comforting tomato soup, which includes the tangy, fruity essence of Amchur Powder, made from unripe ground mango.

Prep time: 5 min

Cook time: 45 min

Total time: 50 min

Indian Tomato Soup
Copyright Recipe © 2015 Woodland Foods


Serves 6


  1. Heat ghee in large soup pot over medium-high heat. When oil shimmers, add cumin seeds. When seeds begin to pop, add mustard seeds. Cook until mustard seeds pop.

  2. Reduce heat to medium. Add curry leaves, chile and garlic. Sauté for 2 minutes, stirring constantly. Add coriander, nigella seeds, paprika and 1 teaspoon Amchur Powder and stir to combine.

  3. When spices are just-toasted and aromatic, add tomatoes, vegetable broth and brown sugar. Season with 1 teaspoon salt, stir again and bring to a boil.

  4. Reduce heat and simmer over moderate heat, stirring often, for 30 minutes. Taste and adjust sugar and spices as you go.

  5. Right before serving, stir in remaining Amchur Powder. Ladle into bowls and garnish with cilantro.