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Spiced Tomato Soup

January 7, 2016

Each year, Kevin anticipates the type of calendar he’ll get to start off the new year.  One year it was a classic car calendar, while another year it was a Johnny Cash calendar.  This year, he went in search of a recipe themed calendar.  His search led him to something far greater than a 12-month calendar; it led him to a 365 day calendar highlighting a recipe for each day.  This is the first recipe he is trying from his 2016 ACOUPLECOOKS  cooking calendar. It is brought to you by his Kickstarter Backers.


1 yellow onion, chopped

2 garlic cloves, minced

1 tbsp olive oil

1 tsp ground cardamom

1 tsp ground cumin

1/4 tsp cayenne

1/4 tsp kosher salt

1 14 oz can stewed tomatoes

1 14 oz can whole tomatoes, salt-free

1 1/4 c. plain yogurt or lite sour cream

1 tbsp fresh lime juice



In a large saucepan over medium heat, heat olive oil.  Add cardamom, cumin, and cayenne, and stir for about 30 seconds until fragrant.  Add the onion, garlic, and salt.  Cook about 5 minutes or until onion is softened.  Stir frequently to prevent the spices from sticking to the pan.  Add the tomatoes and their juices, lower heat, and simmer for 10 minutes.  Turn off heat and let the soup cool for a few minutes.  Add yogurt or sour cream and lime juice. Blend the soup with an immersion blender in the pan until smooth.  Ready to serve.



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