A delicious, spicy soup for cold winter nights, made from potatoes, onions, chicken stock, a variety of spices and garnished with black pepper and yogurt.
Serves: 4Ingredients
15 ml (1 Tbs) vegetable oil
1 onion, finely chopped
1.5 cm piece fresh ginger, finely chopped
2 large potatoes, cut into small cubes
10 ml (2 tsp) ground cumin
10 ml (2 tsp) ground coriander
3 ml (½ tsp) turmeric
5 ml (1 tsp) ground cinnamon
30 ml (2 Tbs) cold water
salt to taste
freshly ground pepper
15 ml (1 Tbs) yogurt to garnish
Method
Heat the oil in a large saucepan.
Fry the onion and ginger for 5 minutes or until softened.
Add the potatoes and fry for another minute stirring often.
Mix the cumin, coriander, turmeric and cinnamon with cold water to make a paste.
Add to the onion and potato, stirring well, and fry for 1 minute to release the flavours.
Add the stock and season to taste.
Bring to the boil, then reduce the heat, cover and simmer for 30 minutes or until the potato is tender.
Blend until smooth in a food processor or press through a metal sieve.
Return to the pan and gently heat through.
Garnish with yogurt and more black pepper.
Cuisine: Global
Category: Soup
- Posted22-Apr-2011
- Total Views131
- Word Count372
- Commentvia Twitter
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