Tomato, Rice, and Coriander Soup

Preparation

1. Step 1

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

   Step 2

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

   Step 3

   In a skillet, heat the ghee and sauté the onion over medium-high heat until brown, about 10 minutes, and then add the garlic, ginger, and spices to the onion. Continue to cook for 2 to 3 minutes more.

   Step 4

   Place the onion mixture, carrots, tomatoes, water, and rice in the slow cooker insert. Cover and cook on low for 4 to 6 hours, or until the rice and carrots are thoroughly tender. Stir in the lemon juice and add salt to taste.

   Step 5

   Ladle into bowls and garnish with the chopped cilantro and chiles. Add a dollop of yogurt and serve immediately.

2. Suggested Beverage

   Step 6

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