Indian Spiced Bean And Tomato Soup

• 1 T safflower oil
• 1.5 c. finely chopped onion
• 1 T plus 2 t minced garlic (4 cloves)
• 2 T finely grated peeled fresh ginger (from 2 inch piece)
• 1 or 2 green Thai chiles, jalapeno chiles or other fresh chiles finely chopped
• 1 t ground cumin
• 1 t ground coriander
• .25 t ground cinnamon
• .25 t ground turmeric
• 1 can (15 ounces) peeled plum tomatoes coarsely chopped with juice
• 4 cups cooked beans, plus 2 cups cooking liquid
• salt to taste
• Yogurt, cilantro sprigs and pita chips for serving

1. 1. Heat oil in 3-quart pot over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is softened and golden, about 8 minutes. Add ginger, chopped chiles, and spices; cook stirring occasionally, until fragrant, about 2 minutes.
2. 2. Stir in tomatoes and their juice, beans and their liquid, and salt. Bring to a boil, reduce heat, and simmer until thickened slightly, about 10 minutes.
3. 3. Coarsely mash a third of the beans in pot using a potato masher or an immersion blender; stir to blend into soup.
4. 4. Top with yogurt, cilantro sprigs and sliced chiles, and serve with pita chips.

t, onion, t, t, green thai chiles, ground cumin, ground coriander, ground cinnamon, ground turmeric, tomatoes, cooked beans, salt, cilantro

Taken from www.epicurious.com/recipes/member/views/indian-spiced-bean-and-tomato-soup-51345561 (may not work)