Spicy tomato rasam soup

May 5, 2015 (Last Updated: January 11, 2019)

Spicy tomato rasam soup

Serves: 4
Cooking Time: 20 mins


  • 45ml (3 tbsp) sunflower oil
  • 10ml (2 tsp) mustard seeds
  • 10ml (2 tsp) cumin seeds
  • 10ml (2 tsp) coriander seeds
  • 6 large tomatoes, quartered
  • 2 garlic cloves
  • a knob of fresh ginger
  • 60ml (¼ cup) tomato purée
  • 1 chilli, seeded
  • 10ml (2 tsp) ground turmeric
  • 1,2L vegetable stock, hot
  • a handful of fresh coriander



Heat the oil in a small pot and add the seeds. Fry until the mustard seeds start to pop, a few seconds. Separate the seeds and oil, and set the oil aside.


Add the remaining ingredients to a blender plus the seeds and blend until smooth.


Pour the soup mixture into the fragrant oil and bring to a boil. Reduce heat and simmer, about 15 minutes.


Pour the soup into bowls and serve hot.



Send this to a friend