Serving the Guest: A Sufi Cookbook
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Bewilderment makes you silent,
covers the kettle,
and fills you with the boiling of Love.
Indian Tomato Soup
Total time: 45 minutes
¼ cup cooking oil
2 cups finely chopped onion
2 tsp. dried red chili, or to taste
2 tsp. ground cumin
1 tsp. turmeric
½ tsp. cardamom
¼ tsp. cloves
6 cups tomato juice
6 cups seeded and chopped fresh tomatoes

1 tbsp. yogurt per bowl

In a large soup pot, heat the oil, add the onion and fry for 5 minutes, until golden. Sprinkle in the spices, stir well to combine with the onions, and fry for 2 more minutes. Add the tomato juice and chopped tomatoes, bring to a boil, reduce the heat and simmer for a half-hour.

Ladle into soup bowls and garnish with a swirl of yogurt.