Contact Us | FeedbackSitemap
Search by Ailments

 Menus and Recipes



  Name of the recipe - Tomato soup


Tomato soup

3 good-sized tomatoes

4 cups water

1 tablespoon unsweetened, shredded coconut

1-inch piece of fresh ginger, peeled and chopped fine

1 clove garlic, peeled and chopped

1 small handful fresh cilantro leaves

cup water

2-table spoon ghee

1-tablespoon black mustered seed

1-teaspoon cumin seeds

4 curry leaves, fresh or dried

teaspoon cinnamon

teaspoon salt

cup water

1-tablespoon jaggary or other sweetener

Method of Preparation

Wash the whole tomatoes and put them in a soup pot with the 4 cups of water. Cover and cook until the tomatoes are tender and the skins pull off easily. Let the tomatoes cool down a little. Remove and discard the skins. Pour the tomatoes and the cooking water into a blender and blend until smooth. Remove from Blender. Now add to the blender the coconut, ginger, garlic, chili and cilantro with the cup water. Blend until liquefied. Heat a soup pot on medium and add the ghee, cumin seeds, and mustered seeds and curry leaves. Stir until the seeds pop, then add the blended coconut mixture. Cook for a moment then pour in the blended tomatoes, cinnamon, salt, sugar and last cup water. Bring to a boil, cover and turn off the heat.


Due to its sour and heating quality, this may aggravate pitta, so it should not be eaten more then once or twice a week. Tomatoes by themselves disturb the tridoshic balance, but as prepared in this recipe are tridoshic. This soup is digestive, laxative and calms vata and pitta. Tomatoes are a number of the nightshade family. People with Kidney stones, gallstones and gout should not eat tomatoes or other nightshades.