Green Tomato Soup With Garlic~ Ginger~ Cumin

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.