Masala Root Soup

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* Exported from MasterCook *

 

Masala Root Soup

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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2 tablespoons canola oil

1 medium onion -- cut into small dice (1 cup)

1/8 teaspoon asatefida -- (optional)

1/2 teaspoon yellow mustard seeds

1 teaspoon whole cumin seed

1 teaspoon curry powder

1 teaspoon ground coriander

1/2 teaspoon turmeric

1/4 teaspoon ground cinnamon

3 medium carrots -- peeled and coarsely chopped

2 medium sweet potatoes -- peeled and coarsely chopped

6 cups water -- (see note)

Salt

1 tablespoon fresh lemon juice

Cayenne pepper

Unsweetened shredded coconut

Coarsely chopped fresh cilantro leaves

 

When you prepare this Indian-inspired soup, an aromatic blend of spices

awaits you. Since the vegetables are quick-cooking and there aren't many to

chop, you can make it in short order Don't toast the coconut garnish; a

little white mound along with green cilantro leaves contrasts beautifully

with the bright orange backdrop.

 

Warm the oil in a medium saucepan, Add the onions and saute for 7 minutes,

or until they are translucent. Add the spices and cook for a couple minutes

more, then stir in the carrots, sweet potatoes, and water

 

Cover and bring to a boil over high heat. Add 1112 teaspoons of salt, then

lower the heat to a simmer and cook, partially covered for 12 to 18 minutes,

or until the vegetables are tender

 

Puree the soup using an immersion blender or blender (This is an ideal time

to use the immersion blender since the sweet potatoes are very Creamy)

 

Adjust salt to taste. Add the lemon juice and cayenne to taste, Serve with a

generous sprinkle of coconut flakes and cilantro leaves.

 

TO PREPARE THE SOUP IN A PRESSURE COOKER, SAUTE THE ONIONS AND SPICES AS

ABOVE, THEN ADD 4 CUPS OF WATER, THE CARROTS, AND THE SWEET POTATOES. BRING

THE WATER TO A BOIL AND ADD 1 1/2 TEASPOONS OF SALT. LOCK THE LID INTO PLACE

AND COOK 10 MINUTES OVER HIGH PRESSURE. LET THE PRESSURE COME DOWN

NATURALLY. PROCEED WITH THE RECIPE AS ABOVE.

 

ASAFETIDA (HEENG), FOUND IN INDIAN STORES, IS AVAILABLE IN POWDERED OR LUMP

FORM, I RECOMMEND COOKING WITH THE READY-TO-USE POWDER. IN INDIA, IT IS USED

BY GROUPS OF PEOPLE WHO ABSTAIN FROM ONIONS AND IS ALSO HIGHLY VALUED AS A

DIGESTIVE AID.

 

A yam is a large tuber that has starchy, pale yellow flesh. Different

varieties grow in tropical and subtropical climates-in fact, it is difficult

to get a yam outside a Latin market.

 

In our markets, however, sweet potatoes are often confused with yams. The

tubers with a dry, mealy flesh are often called sweet potatoes, while the

ones with the moister, denser flesh are usually call yams, Garnet and Jewel

are two varieties with deep orange-red flesh and skin.

 

In all my recipes, the sweet potatoes intended are the orange-fleshed ones

(they probably will be called yams in the market). Garnet and Jewel can be

used interchangeably for the sweet potatoes in the recipes.

 

Source:

" The Voluptuous Vegan - ISBN 0-609-80489-8 "

 

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Per Serving (excluding unknown items): 112 Calories; 5g Fat (38.0% calories

from fat); 1g Protein; 17g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;

26mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable; 0 Fruit; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0