1. First, prep the veggies and have them ready. 2. In an appropriately sized pot on medium low, heat your oil, 3. add the onion and get that started to translucent, 4. add the garlic about half way through, 5. then add the tomato soup as the onions start to get translucent. 6. Add ginger, tomato, and spices as the tomato soup starts to warm up, stir very often. 7. Mix the cream soup base in the soup can with the milk, careful to remove lumps and add it to the rest. Hey, you can use a cup, but why dirty more dishes for a one-pot recipe, right?. 8. Bring to a very slow boil and reduce heat to nearly low so it simmers gently and thickens up for a few minutes. 9. Serve with naan, onion kulcha, toasted pita with a bit of cream cheese on it, or whatever you like. The soup often has little round croûtons in it which I didn't have , so omitted it. You can add shelled raw (green) pistachios if you feel adventurous. ---------------------------------------------------------------------------
Nutrition
Ingredients
