Saag Shorba Soup

12 oz spinach, fresh

2 medium onions finely chopped

5 cloves of garlic

2 tbs olive oil

3-4 inch piece of fresh ginger chopped

2 teaspoons of coriander

2 teaspoons of ground cumin 
1/2 teaspoon anise seed

1 teaspoon of turmeric
1/2 tsp sumac (optional)
2 tsp salt

dash cayenne

dash cardamom

4 cups of chicken or vegetable broth

2 cups of fresh tomatoes diced (or 14 oz canned petite diced)

1 can coconut CREAM (not milk) or 1 c. whipping cream

juice from 2 large limes (approx. 1/4 cup)

cilantro (for garnish)

salt to taste

-In a large saucepan or pot, heat the oil on medium.  Add chopped onions. Saute for 5-10 minutes.  Add garlic, ginger, coriander, cumin, turmeric, anise seeds, cayenne, and cardamom.  Saute for 3 minutes more.

-Add broth, spinach and tomatoes and bring back to a simmer.

-If desired you can blend 1/2 to all of soup to create a smoother/thicker soup (I used an immersion blender which gives it the consistency I prefer for this soup) Try not to make it into a puree.

-Add coconut milk, and lime juice.  Add salt to taste and more cayenne and cumin if you wish.  Simmer for 10-20 minutes if you wish to enhance the flavor of the spices.

-Serve with cilantro as garnish.
Note:  I prefer fresh to canned tomatoes.  I also like to add half of the tomatoes during the cooking process, and then the other half just before serving.