A delicious and slightly peppery soup with a flavorful combination of spices.
2 T butter
1 onion, chopped
6 cloves of garlic, minced
1 1/2 T ginger, minced
2 jalapenos, seeded and chopped
1/4 t cinnamon
1/4 t ground cloves
2 t ground coriander
1 1/2 t ground cumin
1 t ground tumeric
5 pods cardamon, bruised
1 T chopped fresh curry leaves or 3 bay leaves
1 carrot chopped
1 apple peeled cored and chopped
1 large potato peeled and diced
1 c red lentils, rinsed and drained
8 c chicken broth
1 T tamarind paste (available at Asian Market)
2 T lemon juice
1 can coconut milk (not low fat)
chopped cilantro as garnish
Heat butter on medium-low heat in a large pan. Add onion, garlic, ginger, jalapenos, spices, curry or bay leaves. Stir until onion is lightly brown, 5-8 minutes.Add carrot, apple, potato, lentils and chicken stock and bring to boil. Reduce to a simmer, covered for 15-20 minutes or until vegetables are tender. Discard cardamon pods and curry/bay leaves.
Blend the soup with an emulsion blender or in batches in a blender until pureed and return to pan. Add tamarind, lemon juice and coconut milk and heat through. Garnish with cilantro.
I like to serve this over brown rice for a heartier meal.
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