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Recipe |
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Vol. 2, Issue 5 |
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| Indian Root Vegetable Soup |
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Ingredients
• 7 tbsp sunflower oil
• 2 red onions, roughly chopped
• 4 cloves of garlic, 2 peeled and mashed into paste, and other 2 chopped
• Fresh ginger (4-cm piece), peeled and mashed into paste
• 1 pinch cayenne pepper
• 1 tsp ground coriander seeds
• 1 tsp garam masala
• 200-g mixed root vegetables (like carrots, parsnips, sweet potatoes)
• Water
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 200-g block creamed coconut, grated
• 100-g butter
• 1 small handful fresh coriander, finely chopped
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Method
1. Heat 5 tablespoons of the oil in a pan and fry the onions, ginger-garlic paste for 5-6 minutes (or until it begins to brown). Stir in the cayenne pepper, ground coriander and garam masala and cook for a further 2-3 minutes (or until it is aromatic).
2. Add chopped root vegetables and add enough water to cover. Simmer for 10-15 minutes (or until vegetables become tender). Blend soup until smooth with a stick blender.
3. Heat the remaining oil in a pan and fry mustard seeds and cumin seeds until they begin to pop. Stir them into the soup, then add the grated creamed coconut until melted.
4. Place the butter, chopped garlic and some of the chopped coriander into a small pan and heat until the butter is melted.
5. To serve, ladle into bowls and sprinkle with the remaining chopped coriander. Serve the naan bread alongside.
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