INDIAN-SPICED BEAN AND TOMATO SOUP

Indian-Spiced Bean and Tomato Soup image

Provided by Ashley Allgor

Time 50m

Number Of Ingredients 13

1 Tbsp safflower oil
1 1/2 c finely chopped onion
1 Tbsp plus 2 tsp. minced garlic (from 4 cloves)
2 Tbsp finely grated peeled fresh ginger (from a 2-in. piece)
1 or 2 green thai chiles, jalapeno chiles, or other fresh chiles, finely chopped, plus more, sliced, for serving
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp ground cinnamon
1/4 tsp ground turmeric
1 can(s) (15 oz) peeled plum tomatoes, coarsely chopped,with juice
4 c cooked beans, plus 2 cups cooking liquid
pinch of coarse salt
yogurt, cilantro sprigs, and pita chips, for serving

Steps:

1. Heat oil in a 4-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. Stir 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. Coarsely mash a third of the beans in a pot using a potato masher or an immersion blender; stir to blend into soup.
4. Top with yogurt,cilantro sprigs, and sliced chiles, and serve with pita chips.