Manchow (Indian-spiced tomato soup)

This creative take on a traditional tomato soup is close enough to the original that everyone will love it. But the Indian spices will have your kitchen smelling amazing and guests asking for the recipe.

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Step 1

In a Dutch oven or a large similarly sized pan, sauté the parsnips, carrots, garlic cloves and onion whites over medium-high heat for 5 minutes, stirring frequently. Season with the salt.

Step 2

While the vegetables sauté, measure out the spices and miso and open your cans of tomatoes

Step 3

After the vegetables have sautéed for 5 minutes, add the spices and stir constantly for 1-2 minutes until they become aromatic, start to brown, and begin to stick to the pan. Add the marsala and continue to stir to deglaze the pan.

Step 4

Once the marsala has evaporated, Add the tomatoes and the miso paste. and stir to combine. Cover and simmer for 60 minutes.

Step 5

After 60 minutes, add the water and ice to cool the soup. Add the soup in batches to your blender (no more than half full because hot items will explode). Blend thoroughly, adding the heavy cream as you go. You may need to bring the blended soup back to a simmer before serving.

Step 6

Garnish with a few of the green onion tops, cilantro leaves, grated ginger and/or flavored oils.