Tomato Soup With Lemongrass

• 2 tablespoons olive oil
• 1/2 teaspoon cumin seed
• 1 baking potato, peeled and chopped
• 8 ounces onions, peeled and chopped
• 1 stalk celery, finely chopped
• 15 dried curry leaves
• 2 stalks lemongrass, bulbous ends lightly mashed
• 1 small red chile, deseeded and finely chopped
• 900 g ripe tomatoes, chopped
• 1 liter water
• 1 tablespoon tomato puree
• salt & freshly ground black pepper

1. Heat the oil in a large pan, add the cumin seeds and cook for 10 seconds.
2. Add the potato, onion, celery, curry leaves, lemongrass and chilli.
3. Cook over a medium heat for 5 minutes, stirring constantly.
4. Add the tomatoes and cook, stirring for 30 seconds.
5. Add the water, tomato puree and seasoning.
6. Stir and bring to the boil.
7. Simmer, covered for 1 hour.
8. Remove the lemon grass and curry leaves.
9. Blend the soup with a hand blender or in a food processor.
10. Strain and reheat to serve.

olive oil, cumin, baking potato, onions, celery, curry, stalks lemongrass, red chile, water, tomato puree, salt

Taken from www.food.com/recipe/tomato-soup-with-lemongrass-55591 (may not work)