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Wonderfully aromatic, cardamom adds a distinct and delicious Indian flavor to this tasty soup, which is also good served warm in cooler months.



  1. In a large nonstick skillet, heat oil over medium-high heat.
  2. Add cardamom, cumin, and cayenne; cook, stirring, until fragrant, about 30 seconds.
  3. Stir in onion, garlic, and salt; reduce the heat to medium and cook until onion is softened, about 5 minutes.
  4. Add tomatoes and their juices, bring to a simmer, and cook for 10 minutes.
  5. Remove from the heat.
  6. Cool briefly and then stir in yogurt and lime juice.
  7. Transfer half of the tomato mixture to a blender and puree until smooth; pour into a large bowl.
  8. Repeat with remaining tomato mixture; pour into the bowl.
  9. Cover and refrigerate until chilled, about 30 minutes.
  10. Serve chilled.

Nutritional information[]

Per serving:

  • 150 Calories | 5g Fat | 1.5g Saturated fat | 6g Protein | 17g Carbs | 2g Fiber | 600mg Sodium