Ingredients: |
Ingredients: • 2 Finely minced medium garlic cloves • 1 tsp Tomato paste • 1/2 Cup unsweetened coconut, shredded • 1-1/2 tbsp Curry powder • 1 tsp Ground cumin • 2 Peeled medium garlic cloves • 7 Cups low-sodium chicken broth • 2 Medium onions, chopped • 1/4 tsp Cayenne • 1/4 Cup all purpose flour • 2 Medium carrots, peeled and chopped • 3 tbsp Unsalted butter • Plain yogurt • 1-1/2 Inch piece of fresh ginger, peeled and grated • 1/4 Cup water • 1 Medium celery rib, chopped coarse • Salt and ground black pepper • 2 tbsp Minced fresh cilantro leaves
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Directions: |
Directions:• Blend 2 tsp of the grated ginger, 2 peeled whole garlic cloves, and 1/4 cup water in a blender until smooth. It takes about 25 seconds to blend. • Set the mixture aside in the blender jar. • Melt the butter in a Dutch oven until foaming. Add the tomato paste and onions. Fry stirring occasionally. Cook until the onions turn soft and begin to brown. • Add the coconut, stir and cook for a minute. • Add the remaining 2-1/2 tsp ginger, minced garlic, cumin, curry powder, flour, and cayenne. Stir well to mix properly. • Slowly add the chicken broth whisking the mixture constantly and vigorously. • Add carrots and celery to the pot. Raise the flame to medium-high and bring the mixture to boil. Put a lid and reduce the flame to low. Cook until the vegetables become tender. It takes about 20 minutes. • Puree the soup in the blender. Use batches of soup with the ginger and garlic. Blend until very smooth. Wash and dry the pot. • Transfer the pureed soup to the pot again and season with salt and pepper. • Heat the soup over medium flame until hot. • Pour the soup into individual bowls, Add a spoonful of the yogurt over each bowl. Garnish with the chopped cilantro leaves and serve immediately. |