Name: Yellow Tomato Saar (Spiced Tomato Soup)
Ingredients: 6 medium yellow tomatoes (about 1 lb / 500 g), quartered; 1 small Yukon Gold potato, halved; 2–3 small yellow carrots, roughly chopped; 1½ cups (360 ml) water; 4–5 black peppercorns; ½-inch (1.3 cm) cinnamon bark; 1 dried bay leaf; ¼ cup (4 g) roughly chopped fresh cilantro leaves and tender stems; ¼ cup (25 g) grated fresh or thawed frozen coconut; 1–2 green bird’s-eye chilies, broken into pieces (optional); 2 garlic cloves, smashed and peeled; ½-inch (1.3 cm) piece fresh ginger, peeled; 2 tbsp (30 g) coconut oil or neutral oil; ½ tsp mustard seeds; ½ tsp cumin seeds; ½ tsp ground turmeric; ¼ tsp asafetida; 5–6 fresh curry leaves; 1–2 dried round red chilies; Salt, as needed; ½ tsp jaggery or sugar; 8–10 sprigs fresh cilantro leaves, roughly chopped; 2 tbsp (12 g) grated fresh or thawed frozen coconut

Description

A golden, light tomato soup with yellow tomatoes, coconut, cilantro, and warming spices.

Ingredients

Units Scale

For the Soup Base

6 medium yellow tomatoes (about 1 lb / 500 g), quartered
1 small Yukon Gold potato, halved
2-3 small yellow carrots, roughly chopped
1 1/2 cups (360 ml) water
4-5 black peppercorns
1/2-inch (1.3 cm) cinnamon bark
1 dried bay leaf

For the Coconut-Cilantro Paste

1/4 cup (4 g) roughly chopped fresh cilantro leaves and tender stems
1/4 cup (25 g) grated fresh or thawed frozen coconut
1-2 green bird’s-eye chilies, broken into pieces (optional)
2 garlic cloves, smashed and peeled
1/2-inch (1.3 cm) piece fresh ginger, peeled

For the Soup

2 tbsp (30 g) coconut oil or neutral oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp ground turmeric
1/4 tsp asafetida
5-6 fresh curry leaves
1-2 dried round red chilies
Salt, as needed
1/2 tsp jaggery or sugar

For Garnish

8-10 sprigs fresh cilantro leaves, roughly chopped
2 tbsp (12 g) grated fresh or thawed frozen coconut

Instructions

Cook the vegetables. Combine the yellow tomatoes, potato, carrots, water, peppercorns, cinnamon bark, and bay leaf in a saucepan. Bring to a boil, then simmer for about 15 minutes, or until the tomatoes and vegetables are soft.
Prepare the paste. While the vegetables cook, blend the cilantro, grated coconut, green chilies (if using), garlic, and ginger into a smooth paste. Add only as much water as needed to help the ingredients blend, if necessary.
Blend and strain. Remove the bay leaf from the cooked vegetables. Let the mixture cool slightly, then blend until smooth, keeping the cinnamon bark and peppercorns in the mixture. Strain through a fine-mesh sieve to remove the tomato skins, pulp, and coarse bits. Set the smooth broth aside.
Prepare the tempering. Wipe out the saucepan if needed. Heat the coconut oil over medium heat. Add the mustard seeds and let them pop, then add the cumin seeds, turmeric, asafetida, curry leaves, and dried red chilies. Stir briefly until fragrant, taking care not to burn the spices.
Cook the coconut-cilantro paste. Add the prepared paste to the seasoned oil. Sauté for a few minutes, stirring frequently, until fragrant.
Finish the soup. Carefully pour the strained tomato broth into the saucepan. Add salt and jaggery or sugar, stirring to combine. Bring to a gentle boil over medium heat, about 5 minutes, allowing the flavors to meld. Adjust the seasoning as needed, keeping the consistency light and brothy.
Garnish and serve. Ladle into bowls and garnish with chopped fresh cilantro and grated coconut. Serve hot as a light soup or starter, or alongside Masale Bhaat for a traditional Maharashtrian pairing.