Indian Tomato Soup with Coconut
from Still Life with Menu Cookbook*
By Mollie Katzen

4 servings

*My most-used and favorite vegetarian cookbook

1 c. shredded coconut
2 c. boiling water
1/3 c. sesame seeds
1/2 t. whole or ground cumin seed (ground = to taste)
1/2 t. mustard seeds
3/4 t. cinnamon

1. Lightly toast the coconut, either by stirring it in a cast iron skillet over medium heat or in a toaster oven. Watch carefully to prevent burning.

2. Put coconut in a bowl and pour boiling water over it; let soak for 15 minutes. Strain through a fine strainer or sieve into a blender or food processor, pressing out and reserving all excess liquid. Discard the coconut.

3. In a medium-sized cast iron skillet, sauté sesame, cumin, mustard seeds with cinnamon and coriander in butter over medium heat, stirring frequently, for 8-10 minutes, or until they give off a deeply toasted smell (and the whole seeds start popping). Remove from heat and add salt.

4. Combine the sautéed seeds and spices with the coconut liquid in a kettle or Dutch oven. Add the tomatoes.

5. Heat to just boiling, then reduce heat and simmer gently 15-20 minutes. Correct and adjust seasonings to taste. Serve topped with yogurt and a few springs of fresh mint.