INDIAN TOMATO SOUP

Ingredients

• 2 14-oz cans (822 g) Tomatoes
• 1/2 cup (125 ml) Water
• 6 (6 ) Garlic Cloves
• 6 slices (6 ) Ginger, equivalent to 2 tablespoons minced
• 1 teaspoon (1 teaspoon) Kosher Salt
• 2 teaspoons (2 teaspoons) Turmeric
• 1.5 teaspoon (1.5 teaspoon) Garam Masala, + 1.5 teaspoon garam masala for finishing
• 1/2-1 teaspoon (0.5 teaspoon) Cayenne Pepper
• 4 ounces (113.4 g) Butter, diced into cubes
• 1/2 cup (119 g) Heavy Whipping Cream
• 1/4 cup (4 g) Cilantro, chopped

Instructions

1. Place undrained tomatoes, water, ginger, garlic, salt, turmeric, cayenne, and 1 teaspoon of garam masala into the heated blender container.
2. Press the Soup 2 button. 
3. When the blender shows DONE, using a hot pad carefully remove the inner insert on the lid and set aside. Add the cubes of butter and 1 teaspoon of garam masala through the opening in the lid. Place a towel on top of the opening and press BLEND LOW. 
4. Allow the blender to process the butter and soup for 10 seconds. Then, add 1/2 cup of cream in a slow steady stream. 
5. Process for 10 seconds until the cream is well-incorporated into the sauce. Press CANCEL to turn off the blender.
6. Garnish with cilantro and serve.