I crave a hearty soup on cloudy days. This soup is so easy to make, a perfect weeknight meal.
The Indian spices pack heat and flavor with few healthy ingredients.
- 2 tablespoons unsalted butter
- 1 large yellow onion, diced
- 3 medium carrots, peeled, cut in ½” slices
- 3 celery stalks, cut in ½” slices
- 1.5 lb (around 5) red potatoes, cut in 1” chunks
- 1 teaspoon powdered turmeric
- 1 tablespoon freshly grated ginger
- ¼ teaspoon cayenne pepper
- 2 cups chicken broth
- 4 cups water
- Lime wedges, for garnish
- 2 tablespoons ghee (or neutral oil)
- 4 garlic cloves, minced
- ½ teaspoon powdered cumin
- ¼ teaspoon allspice
- ¼ jalapeno, spine & seeds removed, diced
- Melt butter in heavy pot on medium/high. Add onions and a pinch of salt. Cook, stirring, until softened – around 8 minutes. Add carrots and celery. Cook 5 min.
- Add ginger, turmeric, cayenne pepper. Stir to coat (1 min). Add potatoes, stir to coat (1 min). Add broth and water. Bring to a boil, then reduce heat to brisk simmer. Add heavy pinch of salt. Cook until potatoes can be easily stabbed with a fork, around 15 minutes.
- Use fork to smash around 5-7 potato chunks (this thickens the soup and gives it body). Cook for 5 more minutes. Turn off heat.
- Make tarka: heat ghee in small skillet on medium. Turn down to low, add garlic, cumin, allspice, jalapeno. Cook, stirring, around 2 min. Stir into soup.
- Serve with lime wedges.
This recipe makes a SPICY soup. If you’re sensitive to heat, reduce the cayenne pepper, and use a different green pepper for the tarka than jalapeno.