Tomato Soup With Lemongrass - cooking recipe

Ingredients

2 tablespoons olive oil
1/2 teaspoon cumin seed
1 baking potato, peeled and chopped
8 ounces onions, peeled and chopped
1 stalk celery, finely chopped
15 dried curry leaves
2 stalks lemongrass, bulbous ends lightly mashed
1 small red chile, deseeded and finely chopped
900 g ripe tomatoes, chopped
1 liter water
1 tablespoon tomato puree
salt & freshly ground black pepper

Preparation

Heat the oil in a large pan, add the cumin seeds and cook for 10 seconds.
Add the potato, onion, celery, curry leaves, lemongrass and chilli.
Cook over a medium heat for 5 minutes, stirring constantly.
Add the tomatoes and cook, stirring for 30 seconds.
Add the water, tomato puree and seasoning.
Stir and bring to the boil.
Simmer, covered for 1 hour.
Remove the lemon grass and curry leaves.
Blend the soup with a hand blender or in a food processor.
Strain and reheat to serve.