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1/14

indian 

potato soup

This is a great comforting soup for cold or rainy days, specially if served with freshly made puri.... yumm  . It is a mildly spicy soup , but if you don't tolerate or like spiciness just don't add the chicken masala and add more curry . It has wonderful healing properties with the turmeric , garlic and ginger. If you want to make it vegan just substitute the chicken base for vegetable base. as always I hope you can enjoy this recipe with loved ones ;). 

kosher style | serves 4 
INGREDIENTS
INSTRUCTIONS

3 CUPS                       DICED  POTATOES 

1/2 CUP                      DICED CARROTS 

1 1/2 TBSPS.             CHICKEN BASE 

1/3 CUP                     CHOPPED ONIONS

1 TSP.                         GRATED GINGER 

1 TBSP.                      GRATED ONION

1 TSP.                         HIMALAYAN PINK SALT 

1/2 TSP.                     FRESHLY GROUNDED PEPPER

1 TBSP.                      TURMERIC 

1 TSP.                        CURRY POWDER 

1/2 TSP.                    CHICKEN MASALA 

4 CUPS                    WATER 

3 TBSPS.                 GRAPE SEED OIL 

1. CUT AND PREPARE ALL INGREDIENTS 

2. PRE-HEAT YOUR POT ON MEDIUM HEAT FOR ABOUT THREE MIN , THEN ADD THE OIL . 

3. ADD THE GARLIC AND GINGER AND SAUTEE FOR A MINUTE . 

4. THEN ADD ONIONS AND SAUTEE FOR A MINUTE. 

5. ADD THE CHICKEN BASE AND MIX UNTIL INCORPORATED. 

6. ADD THE SPICES AND MIX UNTIL INCORPORATED. 

7. ADD THE POTATO WITH CARROTS AND MIX UNTIL COATED WITH THE SPICE MIXTURE. 

8. ADD WATER , SALT AND PEPPER. 

9. BOIL FOR 15 MINUTES , THEN PUREE WITH BLENDER OR FOOD PROCESSOR . 

10. TOP WITH SOUR CREAM AND GREEN ONIONS. 

ENJOY ;)