Creamy Tomato and Onion Soup with Indian Spices

1.In a large pot, heat a tablespoon of oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.

2.Add the finely chopped onions and sauté until they become translucent, about 5 minutes.

3.Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.

4.Add the diced potato and chopped tomatoes to the pot, stirring well to combine with the onion mixture.

5.Sprinkle in the coriander powder, turmeric powder, red chili powder, and salt. Mix everything together and cook for about 5 minutes, allowing the tomatoes to soften.

6.Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender.

7.Once the potatoes are cooked, use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth.

8.Return the pureed soup to the pot and stir in the milk. Heat gently until warmed through, but do not boil.

9.Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro.