Spicy Tomato Cashew Soup

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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!

* Per serving · 4 servings · Values may vary.