Autumnal Spinach & Carrot Soup, The Indian Way
My blogger friend Teagan of the Three Ingredients Serial fame invites her readers to send in three ingredients for each episode of an ongoing mystery story which she posts in installments.
Teagan uses the ingredients sent in by her avid readers to decide how to move the story forward on ‘per episode’ basis. Her abundant creativity and the clever way she makes use of these ingredients means that each episode takes us on a twisting, turning and teasing ride.
Today’s soup recipe is an ode to Teagan’s three ingredients serial.
I was planning on making a very simple spinach and carrot soup. Some tart yoghurt, ginger garlic paste and paste of minced chillies and ginger were beckoning me from the refrigerator. So, I decided to use these three ingredients (which I would otherwise not consider using in a soup) to create an Indianised spinach and carrot soup.
Mighty pleased to say that the soup turned out to be absolutely superb. So much so that there are a couple of other recipes patiently waiting their turn to be posted but this one’s jumped the queue!
a warming, spunky soup which makes you forget how healthy it actually is
250 Grams spinach
1 Medium size carrot
1 Medium size onion
1 Head of garlic
1 Teaspoon ginger-garlic paste
1 Teaspoon green chilli-ginger paste
1 Tablespoon tart/tangy/sour yoghurt
1-2 Teaspoons oil
1 Cup water
Salt to taste
- Thoroughly wash the spinach.
- Wash, scrape and roughly chop the carrot.
- Boil the spinach and carrot in one cup of water and a pinch of salt.
- Once cooked, let the vegetables cool down completely.
- Blend the vegetables till you get a puree like consistency. It is okay if a few carrot pieces remain whole.
- Peel, wash and chop the onion.
- Peel and chop the garlic.
- Heat the oil in a pot.
- Once the oil is hot, lower the heat and throw in the onions and garlic with a pinch of salt.
- Stir, cover and cook for 5 minutes.
- Uncover and add the pastes of ginger-garlic and chilli-ginger.
- Add the yoghurt.
- Mix well.
- Add the pureed spinach and carrot.
- Check for soup like consistency. Add more water at this stage if you find it too thick.
- Check for salt and add a bit more if you feel it lacking.
- Bring to a rolling boil, lower the heat, cover and simmer for 5 minutes.
- Enjoy hot with some bread stick or crusty loaf.