It is almost Fall and I eat a lot of soups during fall and winter. Certainly, there are times when we all run out of ideas on making delicious soups to keep us warm, and here is one from my collection. This dark green thick soup has an added sweetness from sweet potato. If you make this amount, it will last you for a week. VegetarianServing Size: 4 to 6 servings Keeps well in the refrigerator for 2 weeks. Ingredients 4 Tablespoons unsalted butter (to make it vegan, use 4 Tablespoons olive oil instead)6 black pepper corns1 dried bay leaf (preferably Indian)1 Tablespoon Rupen's Curry Mix OR (1 teaspoon garam masala powder AND 2 teaspoons curry powder)1 cup thinly sliced...
Ingredients 1 lb fresh deveined raw shrimp, 16 count 2 Tablespoons ground paprika 1 teaspoon ground cayenne (use 1/2 teaspoon if you like it less hot) 1 teaspoon ground turmeric 1 teaspoon salt Juice of one large lemon plus lemon zest from the same lemon 1 cup unsweetened shredded coconut 1 cup finely chopped cilantro Instructions Pre-heat oven to 400 F. Take a cookie sheet and spray or apply vegetable oil on it. Set aside. In a mixing bowl, add paprika, cayenne, turmeric, salt, lemon zest and mix. Add lemon juice, make a paste, you may need a couple of tablespoons of water to make a paste. Add shrimp pieces and gently toss. Set aside. In a medium bowl,...
Ingredients 3 Tablespoons oil 1 1/2 cups white onion, chopped 1 jalapeno, finely chopped 2 cups Idaho potatoes, diced (skin on) Paste: 2 Tablespoons tomato paste 2 Tablespoons curry powder 1 teaspoon ground garam masala 1 Tablespoon ground paprika 1 teaspoon sugar 1 teaspoon salt 1/2 cup white vine vinegar 3 cups baby spinach leaves 3 Tablespoons chopped cilantro Instructions Heat oil in a 5 qt sauce pan over medium heat. When the oil is hot, add onions and jalapeno. Saute for 6-7 minutes, stir once every other minute. Meanwhile, in a small bowl make a paste of tomato paste, curry powder, garam masala, paprika, sugar, salt and vinegar. Set aside. Add potatoes and the paste that you just...
Today, I made Curried Beetroot and Ginger soup. A simple recipe, and I made it with fresh beets. I hope you enjoy the recipe: Ingredients 3 Tablespoons butter 1 Tablespoon oil 1 cup white onion, finely chopped 12 black peppercorns 3 beets, peeled and chopped in 1 inch cubes 4 inch piece of fresh ginger, roughly chopped 2 Tablespoons curry powder 1 cup whole milk plain yogurt OR 1/2 cup Greek yogurt 6 cups vegetable stock Salt to taste Instructions In a 5 qt sauce pan, over medium heat, heat butter and oil. Add onions and sauté for 5 minutes, stirring once every minute. Add beets and ginger and sauté for 15 minutes, stir once every...
