• Preheat your oven to 350 degrees (for the croutons).
• Heat 3 Tablespoons ghee (or butter) in a large pot or Dutch oven. Add 1 yellow onion and a pinch of salt and pepper and saute until translucent.
• Add 3 cloves garlic, 2 teaspoons fresh ginger and 2 teaspoons mustard seeds and cook for about 30 seconds, until fragrant.
• Add 1 28-ounce can crushed tomatoes, 2 10-ounce cans Rotel Diced Tomatoes & Green Chiles and their juice, 1 teaspoon turmeric, 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon garam masala, 1 - 2 teaspoons salt, 1 teaspoon cracked black pepper, Pinch cayenne pepper, and 1/2 teaspoon baking soda. Bring to a boil, reduce heat and simmer uncovered about 15 minutes or until slightly thickened.
• Using an immersion blender, process until smooth. Alternatively, transfer contents to a blender and process until smooth.
• With soup over low heat, slowly stir in the 1 13.5-ounce can full-fat coconut milk. Season to taste with additional salt and pepper.
• While the soup is simmering, prepare the croutons and yogurt topping.

Croutons

• Cut or tear the naan into 1 inch pieces.
• Place on a large baking sheet and toss with 2 Tablespoons olive oil, 1 teaspoon cumin, 1 teaspoon garam masala, 1 teaspoon coriander and salt.
• Bake at 350 degrees for 10-15 minutes until bread is crunchy and golden. Tossing a couple times during cooking.

Yogurt Topping

• Make the yogurt topping by stirring together the 2/3 cup greek yogurt, 1 Tablespoon fresh cilantro, ½ teaspoon cumin and ½ teaspoon coriander in a medium bowl. Add water if needed to thin slightly. Season with salt, to taste.

To Serve

• Ladle the soup into bowls and top with the spiced croutons. Drizzle the yogurt on top and enjoy!