Spicy Indian Tomatillo Soup

  • 2 TB peanut oil
  • 1 large onion, chopped
  • 2 lbs ripe (yellow) tomatillos, quartered
  • 2 cups water
  • 1 tsp toasted and ground cumin seed
  • ½ tsp ground cardamom
  • ½ tsp ground coriander
  • ½ tsp ground ginger
  • 1 tsp salt
  • ¼ cup lemon juice
  • ½ cup plain Greek yogurt
  • 1 TB minced fresh cilantro

A late summer soup when ripe tomatillos are available.

In a heavy pot, heat oil. Add onion and all of the dried spices. Stir and sauté until the onion is very soft. Add the tomatillos and water. Bring the mixture to a boil, reduce heat, and simmer the mixture for 15 minutes until the tomatillos are very soft. Add the salt and lemon juice and puree the soup with either an immersion blender or in batches using a tabletop blender. Chill soup completely. Serve with yogurt and chopped cilantro.