Tomato and Papadom Soup

This recipe comes from my mom who always inspires me with her indian cooking. 

I have modified the original recipe a little by skipping oil and potato starch. This recipe could be more a whole food when substituting coconut cream with homemade cashew cream or for low fat version pureed potato and cauliflower can be used instead.


  • 400g passerade tomatoes
  • 100ml coconut cream
  • 2 papadoms, crushed with the hands
  • 1/2 tsp freshly ground coriander
  • 1/2 tsp freshly ground cumin
  • 1 tsp pink Himalayan salt
  • 1 1/2 tbsp raw cane sugar
  • Pinch of dried salvia


  1. Heat the pot and add corainder, cumin and pepper. Cook while stirring until fragrant, be careful so you wont burn the spices.
  2. Add passerade tomatoes and mix with spices. Let it simmer on medium for 5 minutes.
  3. Add sugar and salt.
  4. Pour in coconut cream and crushed papadoms.
  5. Turn off the heat and add a pinch of salvia, mix until combained.

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