Tomato, Rice, and Coriander Soup

1. 1

   Using the side of a chefs knife, smash together the ginger and garlic, being careful not to cut your fingers.

2. 2

   In an electric coffee mill or a mortar and pestle, grind the cinnamon, cloves, cardamom, peppercorns, and cumin seeds to a coarse powder.

3. 3

   In a skillet, heat the ghee and saute the onion over medium-high heat until brown, about 10 minutes, and then add the garlic, ginger, and spices to the onion.

4. 4

   Continue to cook for 2 to 3 minutes more.

5. 5

   Place the onion mixture, carrots, tomatoes, water, and rice in the slow cooker insert.

6. 6

   Cover and cook on low for 4 to 6 hours, or until the rice and carrots are thoroughly tender.

7. 7

   Stir in the lemon juice and add salt to taste.

8. 8

   Ladle into bowls and garnish with the chopped cilantro and chiles.

9. 9

   Add a dollop of yogurt and serve immediately.

10. 10

    A bright, light fruity Pinot Gris would do nicely with this soup.

* Per serving · 4 servings · Values may vary.