Ekadashi Tomato Soup

Cook along · 14 steps

Method

1. 1

   Take 6-7 large red tomatoes and cut into big pieces. Cut 1 potato into pieces.

2. 2

   Transfer tomatoes and potato to a cooker. Add 1 tsp salt and 3 cups water.

3. 3

   Close the cooker and cook on medium flame for 4 whistles.

4. 4

   Let the cooker cool down completely. If using a mixer jar, let the mixture cool first. If using a blender, no need to cool.

   

5. 5

   Transfer to a mixer jar and blend to a smooth consistency.

6. 6

   Strain the mixture through a strainer into a bowl to remove peels and seeds. The soup will be smooth and creamy.

7. 7

   Transfer the strained mixture to a pan on heat. Add 1 cup water and let it boil on medium flame. Stir occasionally.

   

8. 8

   No ghee or oil is used in this soup - the potato gives it a creamy texture.

9. 9

   After 5 minutes of boiling, add 2-3 tbsp sugar (adjust to taste), 1 tsp salt, 1 tsp black pepper powder, and 1 tsp roasted cumin powder. Mix well.

10. 10

    Cook till sugar dissolves and soup comes to a boil (about 6 minutes).

11. 11

    Add ¼ tsp Ekadashi garam masala. Mix once.

    

12. 12

    The creamy tomato soup is ready - no cream or flour needed. Turn off the heat.

13. 13

    Serve hot as is or with sago, khichdi, or paratha.

14. 14

    Place Tulsi leaves and offer to Thakurji. Chant Hare Krishna Hare Krishna Krishna Krishna Hare Hare Hare Ram Hare Ram Ram Ram Hare Hare