Indian-Spiced Cream of Tomato Soup with Whole Wheat CouscousContributed by: Faith Gorsky from An Edible MosaicThis recipe was not tested by Bob's Red Mill. High Fiber, Lactose Free, Soy Free, Vegan.
DirectionsStep 1Fill a medium-sized pot 2/3 of the way full with water and bring to a boil. Add the couscous and a generous pinch of salt and cook until the couscous is al dente, about 7 to 9 minutes; drain and set aside.Step 2Heat the oil in a medium pot over medium heat; add the bell pepper and onion and cook until softened, about 7 minutes, stirring occasionally. Add the garlic and ginger and cook 2 minutes more, stirring constantly. Stir in the canned tomatoes, tomato paste, stock, bay leaf, dried red chili peppers (if using), garam masala, sugar, salt, and black pepper; turn heat up to high and bring to a boil, then cover the pot, turn heat down to simmer, and cook 10 minutes, stirring occasionally. Turn heat off, cool slightly, and remove the bay leaf and dried red chili peppers.Step 3Transfer 2/3 of the soup to a blender and puree until smooth (or use an immersion blender). Pour the pureed soup back into the pot, along with the chickpeas and lemon juice.Step 4Bring up to a simmer over medium heat, then turn heat off and stir in the couscous and coconut milk or heavy cream. Taste and season with additional salt, black pepper, sugar, or lemon juice as desired.Serve garnished with cilantro or parsley if desired. Serves 4. |
 Servings: 4 Rating (Not yet rated) Products Used in this Recipe
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