MMMMM----- Recipe via Meal-Master (tm) v8.04
 
       Title: Green Tomato Soup with Garlic~ Ginger~ Cumin
  Categories: Soups/stews
       Yield: 4 Servings
 
       3 tb Extra virgin olive oil
       1 c  Yellow onions -- chopped
       1 ts Fresh ginger -- minced
       1    Garlic clove -- minced
       1 ts Ground coriander
       2 ts Ground cumin
   1 1/2 lb Green tomatoes -- peel seed
            Chop
       1 md Green bell pepper -- core
            Seed chop
     1/2 lb Boiling potatoes -- diced
            (about 1-1/2 cups)
       2 c  Vegetable broth
       1 tb Honey
       1 sm Red pepper -- fresh or dry,
            Hot
     1/2 c  Canned coconut milk --
            Unsweetened
            (or skim milk)
     1/2 ts Salt
     1/4 c  Nonfat plain yogurt
     1/4 c  Dry-roasted cashews --
            Unsalted
       4 ts Fresh cilantro -- minced
 
   In a large heavy pot, heat the oil over medium heat, then add the
   onions, ginger, garlic, coriander, and cumin and cook, stirring,
   until the onions are soft and translucent, about 5 minutes. Add the
   tomatoes, bell pepper, potatoes, broth, honey, and hot pepper. Bring
   to a boil, reduce the heat to low, and simmer, covered, for 30
   minutes. Remove the hot pepper. Using a blender or food processor,
   puree the soup in batches. Return it to the pot, stir in the
    coconut milk and salt, then heat just to a simmer. Serve, garnished
   with dollop of yogurt, cashews, and cilantro.
 
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   NOTES : This soup, with its warming, redolent combination of herbs and
   spices, makes a great first course or light meal for those crisply
   beautiful autumn days. In fact, you may want to make it throughout the
   growing season, serving it chilled during summer’s hottest days.
 
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