Classic South Indian Ginger Soup Recipes

INDIAN SPICED CARROT SOUP WITH GINGER

Steps:

• Grind coriander and mustard seeds in spice mill to fine powder. Heat oil in heavy large pot over medium-high heat. Add ground seeds and curry powder; stir 1 minute. Add ginger; stir 1 minute. Add next 3 ingredients. Sprinkle with salt and pepper; sauté until onions begin to soften, about 3 minutes. Add 5 cups broth; bring to boil. Reduce heat to medium-low; simmer uncovered until carrots are tender, about 30 minutes. Cool slightly. Working in batches, puree in blender until smooth. Return soup to pot. Add more broth by 1/4 cupfuls if too thick. Stir in lime juice; season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving.
• Ladle soup into bowls. Garnish with yogurt and serve.

CLASSIC SOUTH INDIAN GINGER SOUP

Steps:

• 1. Soak the dal 30 minutes in 1/2 cup water. Then, in a blender, grind together the dal and water, cumin seeds, black peppercorns, green chili peppers, and ginger to make as smooth a paste as possible.2. Transfer to a medium saucepan. Mix in the water and salt and bring to a boil over high heat. Reduce the heat to medium-low and simmer, about 5 minutes. Transfer to a bowl, cover, and keep warm.3. Heat the oil (or ghee) in a small saucepan over medium-high heat and add the mustard seeds they should splutter upon contact with the hot oil, so cover the pan and lower the heat until the spluttering subsides. Quickly add the asafoetida, red chili pepper, and curry leaves. Stir about 30 seconds and mix well into the soup. Garnish with the cilantro and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CHICKEN GARLIC GINGER HEALING SOUP

Steps:

• Heat olive oil in a large pan.
• Add fresh garlic, fresh ginger, and onion.
• Cook for 3-4 minutes. Add Ginger paste, cayenne pepper, and salt & pepper. Cook for an additional 3-4 minutes, stirring often.
• Add the chicken broth, water, chicken, and carrots.
• Bring to a boil. Reduce heat and simmer for 30 minutes (feel free to cook on low for up to an hour).
• Add spinach and let cook for 5 minutes just before serving.
• Note: you can also add mushrooms, to add in more antioxidants. Simply add to the soup at the same time you add the carrots.