Instructions: In a large heavy pot, heat the oil over medium heat, then add the onions, ginger, garlic, coriander, and cumin and cook, stirring, until the onions are soft and translucent, about 5 minutes. Add the tomatoes, bell pepper, potatoes, broth, honey, and hot pepper. Bring to a boil, reduce the heat to low, and simmer, covered, for 30 minutes. Remove the hot pepper. Using a blender or food processor, puree the soup in batches. Return it to the pot, stir in the coconut milk and salt, then heat just to a simmer. Serve, garnished with dollop of yogurt, cashews, and cilantro.

NOTES : This soup, with its warming, redolent combination of herbs and spices, makes a great first course or light meal for those crisply beautiful autumn days. In fact, you may want to make it throughout the growing season, serving it chilled during summers hottest days.

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