Tamatar Ka (Indian Tomato Soup)

• 96 ounces tomato juice
• 5 tsp cornstarch, dissolved in a little cold water
• 21/2 tsp roasted cumin seed powder
• 21/2 tsp ginger-garlic paste (see below)
• 1 ouncetilk
• Salt and pepper to taste
• Cilantro leaves for garnish

1. To make Ginger-Garlic Paste:
2. Finely mince a 2" piece of fresh ginger.
3. Finely mince 4 cloves of garlic
4. Add salt and mash both together until a paste is formed.
5. Combine all the ingredients except for milk in a large pot.
6. Bring to a boil on MEDIUM flame, stirring occasionally.
7. Reduce heat to LOW and simmer for about 7 minutes.
8. Add the milk and let it simmer. again on low heat for about 6 minutes.
9. Float a Cilantro leaf on top.
10. Serve hot with croutons, bread sticks, or naan bread.

tomato juice, cornstarch, cumin, gingergarlic, milk, salt, cilantro

Taken from www.epicurious.com/recipes/member/views/tamatar-ka-indian-tomato-soup-1209039 (may not work)