Spicy Indian Tomato Soup
Peel onion, ginger and garlic and chop fine. Trim lemongrass and peel outer layers as needed. Rinse chile peppers, remove seeds and cut into thin rings. Rinse bell pepper, clean inside and cut into triangular pieces. Chop tomatoes and lemongrass. Add ghee to a large pan along with onion, ginger, chile pepper and garlic. Sauté until glassy. And the turmeric and lemongrass and cook briefly. Pour in broth, tomato, bell pepper and simmer for about 10 minutes. Season with lime juice, garam masala and salt. Serve with a side of flatbread.