Tomato Shorba with Black Pepper and Coriander

Heat oil or ghee in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Add the minced garlic and ginger and sauté for another minute until fragrant.

Add the chopped tomatoes, turmeric powder, black pepper, garam masala (if using), sugar, and salt. Stir well to combine.

Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the tomatoes are softened.

Remove from heat and let cool slightly. Use an immersion blender or transfer the soup to a regular blender (in batches) to puree until smooth.

Return the pureed soup to the pot and heat gently. Taste and adjust seasoning as needed. Add lemon juice, if desired.

Garnish with fresh coriander before serving.