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Prep Time: 1 Minutes Cook Time: 23 Minutes |
Ready In: 24 Minutes Servings: 6 |
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My favorite version of the famous Indian soup originally developed by cooks who served in English homes during the colonization of India. Ingredients:
1 tablespoon vegetable oil |
1/2 tablespoon butter or 1/2 tablespoon margarine |
1 cup chopped carrot |
1/2 cup chopped onion |
1 cup chopped celery |
2 garlic cloves, minced |
3/4 cup chopped bell pepper |
1/2 cup chopped peeled turnip |
1 granny smith apple, unpeeled and chopped |
1 teaspoon curry powder |
1/4 teaspoon ground coriander |
1/4 teaspoon ground cloves |
1/4 teaspoon ground ginger |
1 teaspoon salt |
fresh ground black pepper, to taste |
6 cups chicken stock or 6 cups chicken broth |
2 tablespoons cornstarch |
1/3 cup cold water |
2 cups cubed cooked chicken |
1 (15 ounce) can garbanzo beans, drained and rinsed |
shredded coconut, for topping |
Directions:
1. In a big soup pot over medium heat, heat the oil and butter.
2. Add in chopped carrots, stir/saute for 2 minutes.
3. Add remaining vegetables and apple; stir/saute for about 10 minutes or until tender.
4. Add curry powder, coriander, cloves, ginger, salt, and pepper; stir for 1 minute.
5. Add in stock; bring to a boil.
6. In a small bowl, mix together the cornstarch and water; add to soup mixture and stir for about 2 minutes or until thickened.
7. Add chicken; stir to combine.
8. Puree beans with 1 cup of stock from soup in a food processor.
9. Add puree to soup and mix well.
10. Lower heat to medium-low and simmer, uncovered, for about 10 minutes or until flavors are blended.
11. Ladle into individual soup bowls; sprinkle with coconut and serve.
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