INDIAN TOMATO SOUP

INGREDIENTS  

• 2 14-oz cans Tomatoes
• 1/2 cup Water
• 6 Garlic Cloves
• 6 slices Ginger equivalent to 2 tablespoons minced
• 1 teaspoon Kosher Salt
• 2 teaspoons Turmeric
• 1.5 teaspoon Garam Masala + 1.5 teaspoon garam masala for finishing
• 1/2-1 teaspoon Cayenne Pepper
• 4 ounces Butter diced into cubes
• 1/2 cup Heavy Whipping Cream
• 1/4 cup 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.