Potato Soup With Indian Spices Recipe
"This easy vegetarian soup is surprisingly full flavored (To make it vegan, substitute cooking oil for the butter and ghee.) If you want it more stewlike, use less water; if you want it brothy, use more It keeps well and actually tastes even better a day or two after it is made..."
INGREDIENTS
•
2 tablespoons unsalted butter
•
2 medium onions, diced
•
Kosher salt
•
3 medium carrots, diced
•
3 celery stalks, diced
•
1 teaspoon turmeric powder
•
1 tablespoon grated fresh ginger
•
1/4 teaspoon cayenne powder
•
1/2 teaspoon asafetida (optional)
•
2 pounds Yukon Gold or other yellow-fleshed potato, in 1-inch chunks
•
1/4 cup roughly chopped cilantro, for garnish
•
Lime wedges, for garnish
•
2 tablespoons ghee or neutral oil
•
4 garlic cloves, minced
•
1 teaspoon cumin seeds
•
1/2 teaspoon black mustard seeds
•
1 small green chile, chopped (optional)
Comments & Reviews
Just A Pinch Sweepstakes