Spiced Tomato Soup
adapted from "Curries and Bugles:  A Cookbook of the British Raj"


3 lbs. ripe tomatoes, finely chopped (do not use canned tomatoes)
3 tbsp. unsalted butter, ghee, or vegetable oil (butter or ghee are best)
1 large onion, chopped
2 cloves garlic, smashed
1-inch piece fresh ginger root, peeled & chopped
2 green chilies, seeded & chopped
1 tsp. salt
1/2 tsp. ground cumin
1 tbsp. honey
1 pint chicken or vegetable stock
frehly ground black pepper to taste


saute the onion in the butter until limp, add garlic & ginger, 
cook over low heat for 5 minutes.  add tomatoes and chilies,
season with salt, cumin, and honey, & simmer for 30 minutes.

place a large seive over a bowl and pour the mixture into the
seive.  press the mixture thoroughly to make sure all liquid
is squeezed out.  (cheesecloth makes this process easier.)
rinse the saucepan and return it to the stove.  pour in the
seived tomato and add the stock.  simmer gently for 30 min. 
or so.