This hot soup was inspired by the Maharashtrian saar, a blend of coconut milk and tomatoes that are spiced with ginger, chillies and cumin powder.
Since the weather has been particularly dreary and wet, I used the comforting qualities of the saar as a foundation, and added a little more bite, both in texture and seasoning.
450 g peeled, chopped tomatoes (around 4 largish ones)
1 cup sprouts
1 cup spring onions, chopped
1 cup coconut milk
Salt to taste
1/2 tsp sugar (this might seem like a weird addition, but it is absolutely vital for balance)
1/2 cup water
The following spices/seasoning
Puree the tomatoes with the water and pour into a heavy bottomed saucepan. Add all the seasonings/spices. The consistency should be that of a thick soup. Feel free to add more water if the mix looks too thick. Bring to a boil.
Simmer for 5-7 minutes, stirring from time to time.
Add the veggies and simmer for a couple of minutes.
Pour in the coconut milk and give it another 2 minutes on the hob.
Eat without guilt, this soup has absolutely no oil in it!
I loved the blend of flavours, but missed the subtle sharpness of green chillies that my mom's saar has. Shall add in half a diced pepper the next time for the same flavour without heat.