Cold Curried Tomato Soup

• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 1 tablespoon minced fresh ginger
• 1 tart apple, chopped
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1 teaspoon curry powder
• 3 medium-large ripe tomatoes, chopped
• 1 1/2 cups water
• Salt and freshly ground black pepper to taste
• 1 1/2 cups plain yogurt
• 1 tablespoon chopped fresh mint

1. Heat the oil in a heavy saucepan.
2. Add the onion, ginger, apple, cumin, coriander, turmeric and curry powder and cook, stirring, about five minutes.
3. Do not allow the onion to brown.
4. Add the tomatoes and water, bring to a simmer and cook until the apples and onions are very tender, about 15 minutes.
5. Remove from the heat and puree the mixture in a food processor or blender, then force through a sieve to remove the tomato and apple skins and seeds.
6. Season to taste with salt and pepper.
7. Refrigerate, covered, until ready to serve.
8. Stir the yogurt to smooth it, then stir it into the soup.
9. Serve the soup garnished with a sprinking of mint.

vegetable oil, onion, fresh ginger, apple, ground cumin, ground coriander, ground turmeric, curry powder, tomatoes, water, salt, plain yogurt, fresh mint

Taken from cooking.nytimes.com/recipes/6175 (may not work)