Tomato, Rice, and Coriander Soup

• 1-inch piece fresh ginger, peeled and finely minced
• 3 cloves garlic, finely minced
• 1 cinnamon stick
• 4 cloves
• 6 green cardamom pods
• 8 black peppercorns
• 2 teaspoons cumin seeds
• 1 tablespoon ghee or vegetable oil
• 1 onion, finely chopped
• 2/3 cup peeled, sliced carrots
• 3 tomatoes, coarsely chopped
• 6 cups water
• 2 tablespoons brown basmati rice
• 3 tablespoons fresh lemon juice
• Salt to taste
• 1/4 cup chopped fresh cilantro leaves, for garnish
• 2 serrano chiles, seeded, deveined, and thinly sliced, for garnish
• Yogurt, for serving (optional)

1. Using the side of a chefs knife, smash together the ginger and garlic, being careful not to cut your fingers.
2. In an electric coffee mill or a mortar and pestle, grind the cinnamon, cloves, cardamom, peppercorns, and cumin seeds to a coarse powder.
3. In a skillet, heat the ghee and saute the onion over medium-high heat until brown, about 10 minutes, and then add the garlic, ginger, and spices to the onion.
4. Continue to cook for 2 to 3 minutes more.
5. Place the onion mixture, carrots, tomatoes, water, and rice in the slow cooker insert.
6. Cover and cook on low for 4 to 6 hours, or until the rice and carrots are thoroughly tender.
7. Stir in the lemon juice and add salt to taste.
8. Ladle into bowls and garnish with the chopped cilantro and chiles.
9. Add a dollop of yogurt and serve immediately.
10. A bright, light fruity Pinot Gris would do nicely with this soup.

ginger, garlic, cinnamon, cloves, green cardamom, cumin seeds, ghee, onion, carrots, tomatoes, water, brown basmati rice, lemon juice, salt, fresh cilantro, serrano chiles

Taken from www.epicurious.com/recipes/food/views/tomato-rice-and-coriander-soup-379696 (may not work)