Simple Indian-Spiced Tomato Soup with Lime

Makes: 4
What You Need
1 tablespoon olive oil
1 teaspoon ground cardamom
1 teaspoon ground cumin
¼ teaspoon cayenne
1 yellow onion
2 garlic cloves
¼ teaspoon kosher salt
28-ounce can whole peeled tomatoes
1½ cups plain yogurt
1 tablespoon fresh lime juice
Fresh cilantro (for garnish)
Roasted and salted pepitas (for garnish)

What To Do
Chop the onion and finely mince 2 cloves garlic.
In a large saucepan over medium heat, heat the olive oil. Add 1 teaspoon ground cardamom, 1 teaspoon ground cumin, and ¼ teaspoon cayenne, and stir for about 30 seconds until fragrant.
Add the onion, garlic, and ¼ teaspoon kosher salt and cook about 5 minutes until the onion is softened. Stir frequently to prevent the spices from sticking to the pan (if it seems too dry, add a glug more of olive oil).
Add the tomatoes and their juices, lower the heat, and simmer for 10 minutes.
Turn off the heat, and let cool for a few minutes. Then add 1½ cups yogurt and 1 tablespoon lime juice.
With an immersion blender, blend the soup in the pan until smooth (or transfer to a blender and blend).
Serve immediately slightly warm, or serve chilled. Stores for several days in the refrigerator.
If desired, top with chopped fresh cilantro and roasted and salted pepitas.