!!! My website has
moved: please update your bookmarks to debunix.net !!!
Curried
Carrot-Parsnip Soup
Invented
on a chilly night's ride home from work....and this one came out
so
nice that I had to share. The parsnips complement the
carrots
wonderfully, being sweet and mild when cooked, and while you
could get
something nice with carrots alone, it would not be as good.
1
t mustard oil
or other vegetable oil
1
tsp cumin
1
medium onion, coarsely chopped
4
medium carrots, sliced thickly
3
medium parsnips, sliced thickly
4
dried tamarind
pods, shelled
6
pods cardamom
1
tbsp whole
coriander seed
1
tsp dried
galangal chunks
3
C water
1/4
C
unsweetened coconut
2
tsp freshly
grated ginger
2
tsp cayenne,
or to taste
1
tsp paprika,
or to taste
1
tbsp south
indian sambar powder (from 1000 Indian Recipes by Neelam
Batra)
or another curry
powder of your choice
1
tsp salt or to
taste
In a pressure
cooker, heat the oil and cumin briefly, then saute the onion
lightly. Add the carrots and parsnips, water, and, in a
small
metal bowl set on top of the vegetables, the tamarind, cardamom,
coriander and galangal with a bit more water to cover them.
Bring up to 15# pressure and cook 12
minutes.
While the
vegetables are cooking, in another pan, lightly toast the coconut
until
golden.
Strain the
separate spice water into the vegetable mixture, pressing the
tamarind
pulp into the mixture. Puree all in a blender or food
processor. Stir in the coconut, ginger, cayenne, paprika,
curry
powder, and salt, and adjust spices to taste.
Return
to Recipe Index
Return
to Diane's Food Page
Return to Diane's Home Page