INGREDIENTS

1. 3tablespoonsgrapeseed oil
2. 1cuponions, chopped
3. 1teaspoongingerroot, crushed and minced
4. 2clovesgarlic, minced
5. 1teaspooncoriander seeds, ground
6. 2teaspoonscumin seeds, ground
7. 1 1/2lbsgreen tomatoes, seeded and chopped
8. 1mediumgreen bell pepper, seeded and chopped
9. 1red chili pepper, seeded and chopped
10. 1/2lbpotatoes, peeled and chopped
11. 2cupschicken stock
12. 1tablespoonpalm sugaror light brown sugar
13. 1/2cupskim milk
14. 1/2teaspoonsalt
15. 1/4cupnonfat yogurt
16. 1/4cup dry-roastedcashews, unsalted
17. 1tablespooncilantro leaves, whole

DIRECTIONS

1. Heat the oil in a large heavy pot over medium heat.
2. Add the onions, garlic, ginger, coriander and cumin and cook, stirring, until the onions are soft and translucent, about 5 minutes.
3. Add the tomatoes, pepper, potatoes, broth, chili pepper and sugar.
4. Bring to a boil, reduce heat to low, and simmer, covered, for 30 minutes.
5. Purée the soup in batches in a blender or food processor (the blender will give you a smoother purée).
6. Return the soup to a pot and add the milk and salt.
7. Heat to a simmer.
8. Serve garnished with a dollop of yogurt, cashews, and cilantro leaves.