Indian Spice Soup Recipes

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18 EASY INDIAN SOUPS



18 Easy Indian Soups image

These Indian soup recipes will kick off your meal with a bang! From broth-based soups to creamy soups to soups full of spice, get a true taste of India with these easy dishes.

Provided by insanelygood

Categories     Recipe Roundup     Soup

Number Of Ingredients 18

Palak Soup
Mulligatawny Soup
Indian Tomato Soup
Garam Masala Carrot Soup
Indian Lentil Soup
Indian Chickpea Soup
Paneer Soup
Chicken Tikka Masala Soup
Indian Cream of Mushroom Soup
Hot and Sour Soup
Indian Spiced Pumpkin Soup
Tomato Lime Indian Soup
Curried Cauliflower Soup
Vegetable Soup
Manchow Soup
Indian Butternut Squash Curry Soup
Noodle Soup with Mixed Vegetables
Aloo Curry (Indian Potato Soup)

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep an Indian soup in 30 minutes or less!

Nutrition Facts :

INDIAN SPICED CARROT SOUP WITH GINGER



Indian Spiced Carrot Soup with Ginger image

Provided by Molly Stevens

Categories     Soup/Stew     Ginger     Sauté     Kid-Friendly     Low Cal     High Fiber     Low Sodium     Lunch     Carrot     Spring     Summer     Healthy     Low Cholesterol     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 6 to 8 servings

Number Of Ingredients 11

1 teaspoon coriander seeds
1/2 teaspoon yellow mustard seeds
3 tablespoons peanut oil
1/2 teaspoon curry powder (preferably Madras)
1 tablespoon minced peeled fresh ginger
2 cups chopped onions
1 1/2 pounds carrots, peeled, thinly sliced into rounds (about 4 cups)
1 1/2 teaspoons finely grated lime peel
5 cups (or more) low-salt chicken broth or vegetable broth
2 teaspoons fresh lime juice
Plain yogurt (for garnish)

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.

INDIAN SPICE SOUP



Indian Spice Soup image

Low Fat spicy soup for the soul!Variation on Gujarati Cooking and inspired by my mum in law and my mums soups!!

Provided by sapnaa

Time 45m

Yield Serves 5

Number Of Ingredients 0

Steps:

  • Grate and finely chop all Veg as small as you Can.
  • In sauce pan, add Extra virgin oil. Add Cumin, Fenugreek, Mustard, Cloves, Cinnimon and curry leaves. Heat until they Pop. Add Carrots, Onion and potato. Stir until soft but not fully cooked.
  • Add Celery, Ginger, Garlic and green chilli ( Crushed). Add tomato and Tomato can. Add Chopped coriander. Add Cumin and coriander powder,Garam masala Turmeric and Chilli for Extra Kick.
  • Cook and until all veg are cooked. Add salt to taste. Blend soup for smooth consistency however myself and family like it chunky.
  • Serve in deep bowl with fresh coriander a squeeze of lemon if desired and a dollop of Low fat thick yoghurt. Eat with fresh bread!!

INDIAN SPICE MIX



Indian Spice Mix image

A spice mix that I found on the web. I use it in currys, soup and even in a dressing if I want it to be a little spicy or have a hint of an Asian flavour.

Provided by Chef Dudo

Categories     Asian

Time 5m

Yield 7 tablespoons

Number Of Ingredients 7

2 tablespoons curry
2 tablespoons cumin
2 teaspoons turmeric
2 teaspoons ground coriander
1 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon

Steps:

  • Put all ingredients in a mixing bowl.
  • Mix well.
  • Store in a glass jar.
  • It will keep for several weeks.
  • I use 2-3 tablespoons in a curry for 4 people.
  • For a dressing-about 1 tablespoon.
  • These are estimates, follow your own tastebuds.

INDIAN SPICED LENTIL SOUP



Indian Spiced Lentil Soup image

Yesterday I used the coconut oil to fry onions in for a lentil soup with a bit of an Indian twang. I love the very slight hint of coconut that this soup has, but if coconut isn't you thing or you can't find the oil, butter will work well too, and the spices are so strong that you won't miss the coconut.

Provided by St Margarets Kitchen

Categories     Grains

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

1 tablespoon coconut oil or 1 tablespoon butter
1 onion, minced
3 garlic cloves, minced
1 teaspoon turmeric
1 teaspoon cumin
1/2 teaspoon chili powder
1 cup split red lentils
4 cups water
1/3-1/2 yellow pepper, minced

Steps:

  • In a large pot heat the oil and saute the onions and garlic until translucent. Add the turmeric, cumin and chili powder to the mixture and stir until the spices are mixed into the oil.
  • Add the lentils and water and bring to a boil.
  • Boil for 15 minutes.
  • Add the pepper and cook for another 5 minutes.
  • Blend the soup well. If needed add more water to the soup to thin it.

Nutrition Facts : Calories 148.5, Fat 2.8, SaturatedFat 2, Sodium 9, Carbohydrate 22.7, Fiber 10.3, Sugar 1.5, Protein 8.7

POTATO SOUP WITH INDIAN SPICES



Potato Soup With Indian Spices image

This easy vegetarian soup is surprisingly full flavored. (To make it vegan, substitute cooking oil for the butter and ghee.) If you want it more stewlike, use less water; if you want it brothy, use more. It keeps well and actually tastes even better a day or two after it is made. I like to add a pinch of asafetida (also called hing), which can be found in specialty spice shops or Indian groceries and lends a heady aroma that is especially good with potato dishes. Don't worry if you don't have it on hand. More important are the sizzled cumin seeds, mustard seeds and garlic (the tarka) added when the soup is finished, which really give the soup its character. If you find the soup too thick upon reheating, just add a splash of water and adjust the salt as necessary.

Provided by David Tanis

Categories     dinner, lunch, soups and stews, vegetables, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 17

2 tablespoons unsalted butter
2 medium onions, diced
Kosher salt
3 medium carrots, diced
3 celery stalks, diced
1 teaspoon turmeric powder
1 tablespoon grated fresh ginger
1/4 teaspoon cayenne powder
1/2 teaspoon asafetida (optional)
2 pounds Yukon Gold or other yellow-fleshed potato, in 1-inch chunks
1/4 cup roughly chopped cilantro, for garnish
Lime wedges, for garnish
2 tablespoons ghee or neutral oil
4 garlic cloves, minced
1 teaspoon cumin seeds
1/2 teaspoon black mustard seeds
1 small green chile, chopped (optional)

Steps:

  • Put butter in a heavy-bottomed soup pot over medium-high heat. Add onions and a little salt and cook, stirring, until softened and just beginning to brown, about 8 minutes. Add carrots and celery and cook for 5 minutes more.
  • Add turmeric, ginger, cayenne and asafetida, if using. Stir to coat and cook for another minute or so. Add potato chunks and 6 cups water, and bring to a boil. Reduce heat to maintain a brisk simmer. Add a healthy pinch of salt and cook until potatoes are soft when pierced with a skewer, about 15 minutes. Taste broth and adjust salt and heat as necessary: 1/4 teaspoon cayenne should suffice to make the soup fairly spicy, but add a touch more if you like.
  • Use a potato masher to crush some of the potatoes, then continue to cook for another 5 minutes or so. This will help to thicken the soup slightly and give it more body. Turn off the heat.
  • Make the tarka: Heat ghee in a small skillet over medium, but don't let it get too hot. Lower heat and add garlic and cumin seeds. Cook, stirring, until garlic is barely colored and cumin seeds have begun to brown, a minute or so. Add mustard seeds and green chile, if using. When mustard seeds begin to pop, after another minute, add the tarka to the soup and stir in.
  • Ladle soup into low bowls, garnish with cilantro and serve. Pass lime wedges at the table.

SPICY INDIAN CHICKEN SOUP



Spicy Indian Chicken Soup image

Onion, ginger, and garlic -- a classic flavor trio in Indian cuisine -- form the base of this soup, which takes on a pleasing spiciness when finished with cumin, coriander, and chile. A squeeze of orange juice adds a touch of natural sweetness.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 13

1 whole chicken (about 4 pounds), cut into pieces (including back)
8 cups water
Coarse salt
2 medium onions, quartered
6 garlic cloves, smashed
1/2 cup coarsely chopped fresh ginger, plus 3 thin slices
2 teaspoons vegetable oil
1 1/4 teaspoons whole coriander seeds
1 teaspoon whole cumin seeds
1 teaspoon whole mustard seeds (yellow or brown)
6 canned whole peeled tomatoes, finely chopped (1 cup)
1 serrano chile, thinly sliced
Garnish: sliced scallions and orange wedges

Steps:

  • Bring chicken, water, and 1 tablespoon salt to a boil in a large stockpot. Skim foam. Add onions, garlic, and chopped ginger. Reduce heat. Simmer, partially covered, for 30 minutes.
  • Remove breast, and set aside. Simmer, partially covered, for 30 minutes.
  • Strain soup through a sieve. Reserve legs and thighs, and discard remaining solids. Let chicken cool slightly. Remove meat from bones, and slice.
  • Heat oil in a stockpot over medium-high heat. Cook spices until fragrant and mustard seeds are popping, about 1 minute. Stir in tomatoes. Cook, stirring, until liquid has evaporated, about 4 minutes. Add reserved soup, chile, and ginger slices. Simmer for 5 minutes. Skim fat. Season with salt. Stir chicken into soup. Garnish with scallions, and serve with orange wedges.

Nutrition Facts : Calories 381 g, Cholesterol 117 g, Fiber 2 g, Protein 38 g, SaturatedFat 5 g, Sodium 747 g

BEET SOUP WITH INDIAN SPICES



Beet Soup with Indian Spices image

This simple soup deliversbeetroots along with theirhealthful, satisfying greens.A touch of earthy, aromaticspices, such as coriander andcumin, sets off the sweetness of the beets.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes about 9 cups

Number Of Ingredients 12

5 or 6 medium red beets with greens (about 2 1/2 pounds with greens), stems and greens cut off and reserved
2 teaspoons canola oil
1 medium onion, halved lengthwise and cut into thin half-moons
1 tablespoon minced garlic
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
Pinch of cayenne pepper (or to taste)
1/8 teaspoon freshly ground pepper
3 plum tomatoes, seeded and cut into 1/4-inch dice (about 1 1/4 cups)
3/4 teaspoon coarse salt
1 3/4 cups homemade or low-sodium store-bought chicken stock
1/3 cup low-fat yogurt

Steps:

  • Cut beet greens into thin strips, and stems into 1/4-inch pieces; set both aside. Peel beets with a vegetable peeler; cut into 1/4-inch-thick matchsticks. Set aside.
  • Heat oil in a large saucepan over medium heat until hot but not smoking. Add onion; cook, stirring occasionally, until softened and just browned, about 7 minutes. Add garlic; cook until fragrant, about 1 minute. Add cumin, coriander, cayenne, and pepper; cook, stirring, until fragrant, about 1 minute.
  • Add tomatoes and salt; cook, scraping up any browned bits from the bottom of the pan, until juices are released, about 2 minutes. Add stock and 4 1/2 cups water (for a thinner consistency, add up to 5 cups water); bring to a boil. Add beets and stems. Reduce heat; simmer until beets are tender, about 35 minutes.
  • Add greens; cook until just tender, about 5 minutes. Divide soup among six bowls; divide yogurt among servings.

Nutrition Facts : Calories 147 g, Cholesterol 1 g, Fat 2 g, Fiber 7 g, Protein 5 g, Sodium 619 g

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