3 tb Extra virgin olive oil
1 c Yellow onions — chopped
1 ts Fresh ginger — minced
1 Garlic clove — minced
1 ts Ground coriander
2 ts Ground cumin
1 1/2 lb Green tomatoes — peel seed
Chop 1 md Green bell pepper — core
Seed chop 1/2 lb Boiling potatoes — diced
(about 1-1/2 cups) 2 c Vegetable broth
1 tb Honey
1 sm Red pepper — fresh or dry,
Hot 1/2 c Canned coconut milk —
Unsweetened (or skim milk) 1/2 ts Salt
1/4 c Nonfat plain yogurt
1/4 c Dry-roasted cashews —
Unsalted 4 ts Fresh cilantro — minced
In a large heavy pot, heat the oil over medium heat, then add the onions, ginger, garlic, coriander, and cumin and cook, stirring, until the onions are soft and translucent, about 5 minutes. Add the tomatoes, bell pepper, potatoes, broth, honey, and hot pepper. Bring to a boil, reduce the heat to low, and simmer, covered, for 30 minutes. Remove the hot pepper. Using a blender or food processor, puree the soup in batches. Return it to the pot, stir in the coconut milk and salt, then heat just to a simmer. Serve, garnished with dollop of yogurt, cashews, and cilantro.