Gujarati-Style Tomato Soup

• 3 tablespoons olive or canola oil
• 1/8 teaspoon ground asafetida (optional)
• 1/2 teaspoon whole brown mustard seeds
• 1/2 teaspoon whole cumin seeds
• 2 tablespoons chickpea flour
• 4 cups chicken stock, vegetable stock, or water
• 2 cups tomato puree
• About 20 fresh curry leaves or 6 basil leaves
• 1/4 teaspoon ground turmeric
• 1/81/4 teaspoon cayenne pepper
• 1 teaspoon salt, or a bit more, to taste
• 1 1/2 teaspoons sugar, or to taste

1. Pour the oil into a large pan and set over medium-high heat.
2. When hot, put in the asafetida, mustard, and cumin seeds.
3. As soon as the mustard seeds begin to pop, a matter of seconds, add the chickpea flour.
4. Turn the heat to medium low.
5. Stir a few times with a whisk, until the chickpea flour turns a shade darker.
6. Slowly add the stock, stirring with a whisk as you go.
7. When well mixed and thick, add the tomato puree, mixing as you go, then the curry leaves, turmeric, cayenne, salt, and sugar.
8. Bring to a boil.
9. Turn heat to low and simmer 25 minutes.
10. Turn off the heat and leave the soup in the pan as long as possible, allowing the spices to release more of their flavors.
11. Push through a strainer and reheat before serving.

olive, ground asafetida, brown mustard seeds, cumin seeds, chickpea flour, chicken stock, tomato puree, curry, ground turmeric, cayenne pepper, salt, sugar

Taken from www.epicurious.com/recipes/food/views/gujarati-style-tomato-soup-373748 (may not work)