Indian Tamarind, Carrot and Coconut Soup

Medie Temmuz 21, 2022

Addicted as I am to cookbooks, my most recent obsession is Silk Road Cooking by Najmieh Batmanglij. Such a lovely gift to receive from my dear friend Susan. Absolutely stunning pictures and commentary, along with 150 recipes that vegetarians will be drooling over. I have already bookmarked several dishes to try and I am sure this will become a treasured addition to my collection. I know my dining friends have been wowed by the results so far.

Surely this could be a coffee table book, but most importantly, the recipes are top notch and a visual feast adorned with artworks and extensive history. From China to the Middle East, this wonderful book compiles unique but accessible creations that will have you craving for more. A book to sit down with and read and a trusty book to cook from. Salads, soups, eggs, rice, fruit and vegetables, pasta, pizza, breads, pastries, desserts, beverages and preserves will certainly make your vegetarian tummy happy and also the tummies of your more carnivorous friends. Good energy certainly goes into the selections contained in this book. Definitely an enchanting experience in so many ways. Highly recommended from my vegetarian kitchen.

This tangy and spicy vegetable and tamarind soup was adapted by me, as I can never resist adding my own touches. I used carrots instead of the squash and included some green beans that I did not want to go to waste and also added some sun-dried tomatoes for an extra tangy-ness. I suggest you use the soaking liquid from the sun-dried tomatoes as it is like gold and imparts a nice flavor to this creamy, warming and nourishing soup. Serve with rice for a delicious and balanced meal.

Indian Tamarind, Carrot and Coconut Soup

Recipe by Lisa Turner
Adapted from Silk Road Cooking: A Vegetarian Journey
Cuisine: Indian
Published on February 26, 2011

Creamy, warming and nourishing Indian-spiced soup loaded with vegetables and lentils and seasoned with tangy tamarind

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Ingredients:

6 sun-dried tomatoes
4 tablespoons ghee, butter or oil
2 teaspoons brown mustard seeds
1 teaspoon fenugreek seeds
1 onion, finely chopped
large handful of dried curry leaves
1 tablespoon curry powder
2 teaspoons sambar masala
2 to 3 fresh green chilies, seeded and finely chopped
1 lb (450 g) carrots, diced
handful of green beans, chopped
1 cup brown lentils
6 to 7 cups vegetable stock or water
1 tablespoon sea salt, or to taste
fresh ground black pepper to taste
2 cups coconut milk
1/2 cup rice flour diluted in 1 1/2 cups of water
2 tablespoons tamarind paste
2 tablespoons sugar
2 cups fresh cilantro, chopped

Instructions:

Soak the sun-dried tomatoes in 1 cup of hot water for 20 minutes, then drain, reserving the soaking liquid. Chop the sun-dried tomatoes and set aside.
Heat the ghee, butter or oil in a large saucepan over medium heat. When hot, add the mustard seeds and stir for 30 to 60 seconds or until they turn grey and begin to splutter and pop. Add the fenugreek seeds and continue to stir for another 30 seconds. Now add the onion and stir for 5 minutes.
Toss in the curry leaves, curry powder, sambar masala, chilies, carrots, green beans and lentils, and stir for 2 to 3 minutes. Pour in 6 cups of the vegetable stock or water and the reserved sun-dried tomato soaking liquid. Stir in the sun-dried tomatoes, salt and pepper. Bring to a boil, then reduce the heat to medium-low and cover. Simmer for 40 minutes or until the lentils and vegetables are tender. Add more stock or water as desired to achieve your desired consistency.
Remove from heat and blend a portion the soup with a hand blender or in batches in a countertop blender or food processor. Return the soup to the stove and stir in the coconut milk, rice flour mixture, tamarind paste and sugar. Cover again and simmer for another 15 to 20 minutes.
Remove from heat, taste for seasoning, and stir in the cilantro. Serve hot.

Makes 6 to 8 servings