Week 11 - Indian Carrot & Yogurt soup

Ingredients (Serves 4)

• 1 tbsp black mustard seeds
• 10 curry leaves
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 1/2 inch fresh ginger, chopped
• 1 or 2 green chillies, chopped 
• 1 red bell pepper, seeded and chopped
• 1 pound or 1/2 kg carrots (about 6 large), peeled and grated
• 3 cups vegetable stock (can use Knorr or Maggi seasoning cube) or water
• 2 cups plain yogurt
• 1/4 cup rice flour dissolved in 1 cup water
• 1/2 cup chopped coriander to garnish
• salt
• oil/butter/ghee

Variation

    Can use 4 tbsp chickpea flour dissolved in 2 cups buttermilk instead of the yogurt and rice flour.

Method

1. Heat oil.  Add mustard seeds.  Then, add curry leaves, onion, garlic, ginger, chilli, pepper, carrots and salt and stir fry for 10 mins.  Add the vegetable stock/water and bring to a boil.  Reduce heat and simmer for 30 mins until carrots are tender.
2. Blend the yogurt with the dissolved rice flour (in the mixie) for 5 mins.  This will prevent curdling.
3. Add the yogurt to the pot over low heat, stirring constantly clockwise with a wooden spoon for 5 minutes, until the soup begins to simmer gently. Cover, and allow to simmer over very low heat for another 15 minutes, stirring occasionally.  If the soup is too thick, add some warm water and bring back to a boil.  Adjust seasoning to taste.  Garnish with coriander leaves.