Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Extra virgin olive oil
1 c Yellow onions -- chopped
1 ts Fresh ginger -- minced
1 Garlic clove -- minced
1 ts Ground coriander
2 ts Ground cumin
1 1/2 lb Green tomatoes -- peel seed
Chop
1 md Green bell pepper -- core
Seed chop
1/2 lb Boiling potatoes -- diced
(about 1-1/2 cups)
2 c Vegetable broth
1 tb Honey
1 sm Red pepper -- fresh or dry,
Hot
1/2 c Canned coconut milk --
Unsweetened
(or skim milk)
1/2 ts Salt
1/4 c Nonfat plain yogurt
1/4 c Dry-roasted cashews --
Unsalted
4 ts Fresh cilantro -- minced

In a large heavy pot, heat the oil over medium heat, then add the
onions, ginger, garlic, coriander, and cumin and cook, stirring,
until the onions are soft and translucent, about 5 minutes. Add the
tomatoes, bell pepper, potatoes, broth, honey, and hot pepper. Bring
to a boil, reduce the heat to low, and simmer, covered, for 30
minutes. Remove the hot pepper. Using a blender or food processor,
puree the soup in batches. Return it to the pot, stir in the
coconut milk and salt, then heat just to a simmer. Serve, garnished
with dollop of yogurt, cashews, and cilantro.

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NOTES : This soup, with its warming, redolent combination of herbs and
spices, makes a great first course or light meal for those crisply
beautiful autumn days. In fact, you may want to make it throughout the
growing season, serving it chilled during summer's hottest days.

Recipe By : Maggie Oster's Herb Garden (1993:45) NY: MacMillan

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