Ingredients
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1 tablespoon olive oil
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1 large onion, chopped
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2 garlic cloves, minced
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1 tablespoon cumin (or less, to taste)
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2 teaspoons paprika
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1 quart water or 1 quart vegetable stock
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4 tablespoons tomato paste
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2 bunches fresh cilantro, washed and tied with kitchen twine
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salt & freshly ground black pepper
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1 to 2 lime, juice of
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cayenne, to taste
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1/2 cup low-fat yogurt, preferably Greek style
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2 tablespoons cilantro leaves (for garnish)
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1 (28 ounce) can plum tomatoes with juice
Instructions
- Heat oil in a large heavy pot over medium-high heat.
- Add onion and cook, stirring, until softened. Add garlic, cumin and paprika and cook 1 minute, stirring.
- Add tomatoes, water or vegetable stock, tomato paste, cilantro and 2 teaspoons salt. Bring to a simmer, cover and continue to simmer 30 minutes.
- Turn off heat, remove and discard cilantro and blend with immersion blender (or food processer or regular blender) until smooth. Season to taste with salt, pepper, lime juice and cayenne.
- Serve hot or cold, with a spoonful of yogurt in each bowl sprinkled with cilantro leaves.