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1. Preheat the oven to 300 F. Line a baking tray with aluminum foil. Halve the tomatoes lengthwise, toss them with 1 teaspoon of olive oil, sprinkle them with salt and pepper, and place them cut side up on the baking sheet.
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2. Roast the tomatoes for at least 1 hour, but longer if you have time. Then remove from the oven and allow to cool a bit. When they are cool enough to handle, remove and discard the skins.
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3. Chop the red onion, and mince the garlic and ginger.
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4. Heat the remaining teaspoon of oil in a large pot or Dutch oven over medium heat. When hot, add the red onion. Cook for 6-7 minutes, stirring frequently, until golden-brown.
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5. Add the garlic, ginger, garam masala, coriander, chili powder, cashews, and tomato paste. Cook for a couple minutes, stirring constantly (to avoid burning the spices), until very fragrant.
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6. Add the water, cinnamon stick, cardamom pod, and roasted tomato halves. Scrape the bottom of the pot to release the brown bits.
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7. Bring the soup to a boil, then lower the heat to medium and simmer for 30 minutes.
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8. Remove the cinnamon stick and cardamom pod, and blend the soup using an immersion blender.
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9. Temper the yoghurt with a little hot liquid from the soup (just pour some of the hot soup into the yoghurt and mix it around to warm up the yoghurt a bit), then stir the tempered yoghurt back into the soup.
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10. Taste the soup and season to taste with salt and pepper. You can garnish with extra cashews or a bit of cilantro if you'd like.
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11. Serve hot, preferably with a grilled cheese sandwich!
