POTATO SOUP WITH INDIAN SPICES
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
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.
INDIAN SPICED SWEET POTATO SOUP
Make and share this Indian Spiced Sweet Potato Soup recipe from Food.com.
Provided by saptekars
Categories Beans
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large soup pot, heat oil and saute onion, potatoes, and garlic until onion is just tender, about 3 minute Add spices and cook stirring for 30 seconds. Add 2 cups broth and bring to a boil. Reduce heat and simmer, covered, for 15-20 minuts, until potatoes are tender.
- Add coconut milk and stir to mix. Transfer about half the soup to a food processor and process until smooth. Return to pot and add additional 1/2 cup broth if needed to thin. Stir in chickpeas and spinach and cook for 2 minute more, until spinach is just wilted. Season with salt and pepper, and serve hot.
- Add more beans and spinach for a heartier texture. Round out the meal with warm pita bread, chutney, and cucumbers and shredded carrots topped with plain yogurt.
Nutrition Facts : Calories 548.8, Fat 27.8, SaturatedFat 17, Sodium 140.1, Carbohydrate 65.3, Fiber 15.4, Sugar 17, Protein 15.2
INDIAN SPICED SWEET POTATO SOUP
A sweet and mildly spiced soup perfect for your guests as they wait for Thanksgiving or Christmas dinner to be ready. On the upside to that, half of your food won't be missing before it even gets to the table =^_^=
Provided by PunkRockChef
Categories Yam/Sweet Potato
Time 1h20m
Yield 8 cups, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Boil and mash sweet potatoes. Set aside.
- In a medium stock pot melt butter over medium-high heat.
- Add cinnamon stick, black cardamom, green cardamom and bay leaf.
- Stir whole spices until pods burst open.
- Remove whole spices from butter.
- Add ginger/garlic paste and sautéuntil golden brown.
- Add sweet potatoes and mix together.
- While whisking, add in milk and cream and mix until smooth.
- Add coriander, ground red chilie, and nutmeg and stir.
- Simmer on low heat for 35-45 minutes.
- Serve with coriander leaves as a garnish.
Nutrition Facts : Calories 809.6, Fat 71.8, SaturatedFat 44.9, Cholesterol 241.1, Sodium 345, Carbohydrate 36.2, Fiber 4.3, Sugar 5.8, Protein 8.9
CARIBBEAN POTATO SOUP
My bright and hearty soup features an unusual blend of ingredients, including okra, kale and black-eyed peas. No kale on hand? Use spinach instead. -Crystal Jo Bruns, Iliff, Colorado
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a Dutch oven, saute onions in oil until tender. Add the garlic, ginger and spices; cook 1 minute longer., Stir in broth and potato. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in kale and okra. Return to a boil; cover and simmer 10 minutes longer or until potato is tender. Add the milk, tomatoes, peas and lime juice; heat through.
Nutrition Facts : Calories 213 calories, Fat 10g fat (7g saturated fat), Cholesterol 0 cholesterol, Sodium 954mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 6g fiber), Protein 5g protein.
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