Tomato Soup

• 4 whole Roma Tomatoes
• 1 whole Red Bell Bepper
• 1 whole Jalapeno, Roughly Chopped
• 10 leaves Fresh Mint
• 10 leaves Curry (limbdo)
• 5 cups Vegetable Stock (or Water)
• 1 Tablespoon Avocado Oil
• 1/2 teaspoons Mustard Seeds (rye)
• 1 pinch Asoetafida (hing)
• 3 whole Cloves
• Salt To Taste
• 1/2 teaspoons Black Pepper
• 1/2 teaspoons Cinnamon Powder

1. Wash tomatoes, bell pepper, jalapeno, mint leaves and curry leaves (limbdo). Cook with vegetable stock in an Instant Pot (setting: steam 4 minutes). Alternatively, you can use a pressure cooker.
2. Carefully open the lid once the Instant Pot or pressure cooker has cooled. Blend the contents in a high-powered blender.
3. Heat avocado oil in a pot. Add rye (mustard seeds). Allow the seeds to 'pop'. Be careful as splattering may occur.
4. Add hing and cloves. Add the blended tomato and bell pepper mix to the pot. Add salt, black pepper, cinnamon and let boil. Serve.

tomatoes, red bell bepper, curry, vegetable stock, avocado oil, mustard seeds, salt, black pepper, cinnamon powder

Taken from tastykitchen.com/recipes/soups/tomato-soup-7/ (may not work)