It's getting harder to pretend it's still summer which means it's time for a hearty soup. This thick, creamy and fragrant Indian soup from Sarah Tuck is one of her most popular recipes of all time, and with good reason...
Serves: 6
INGREDIENTS
1 tablespoon butter
1 tablespoon rice bran (or other neutral) oil
1 ½ teaspoon cumin seeds
1 teaspoon mustard seeds
1 teaspoon garam masala
2 teaspoons turmeric
1 teaspoon curry powder
1 onion, medium, finely chopped
1 green chilli, de-seeded and chopped (leave seeds in if you prefer more heat)
1 tablespoon grated fresh ginger
1 tablespoon tomato paste
finely grated zest of 1 lime or lemon
1 big teaspoon honey
3 cloves garlic, crushed
3 cups fresh pumpkin, chopped into 2 cm pieces
1 medium kumara or sweet potato, chopped into 2 cm pieces
1 large waxy potato, peeled and chopped into 2 cm pieces
1 medium carrot, peeled and chopped into 1cm pieces
1 ⅓ cups red lentils
1 ½ litres vegetable stock or water
sea salt and freshly ground black pepper
⅓ cup coconut cream
½ cup natural yoghurt (optional / or coconut cream)
handful fresh mint or coriander leaves
½ green chilli, sliced
1 tablespoon dry-fried cumin seeds
1 lemon or lime, cut into wedges, optional
This hearty yet light soup is fragrant with cumin, turmeric, ginger, garam masala and a hint of chilli, it is a fabulously healthy winter treat with a wee bit of naan or roti on the side. The lentils and vegetables pack a fibre punch, and the turmeric is well known for its medicinal benefits including anti-inflammatory properties. The addition of lemon and mint give it a bright note which works well with the mellow curry flavour.
METHOD
Heat oil and butter in a large heavy bottomed pot and fry spices for 2-3 minutes until fragrant. Add onion, chilli, ginger, tomato paste, zest and honey and fry over a medium gentle heat for 10 minutes, adding garlic in the last minute.
Add vegetables and fry a further 2-3 minutes so that they are well coated in the spices. Add lentils and stock and bring to the boil, reduce heat to a simmer and cook for an hour and 15 minutes until the lentils and vegetables are soft.
Season well with sea salt and ground black pepper. Add coconut cream and cook a further 5 minutes. If you prefer a smooth soup you can whizz the whole lot, I prefer to take out half then give the remainder a bit of a whizz with the stick blender, then return the chunky bits to the pot. Serve with a spoonful of coconut cream or yoghurt (optional), mint or coriander, chilli and cumin seeds. Pass lemon or lime wedges for guests to squeeze a little over, and naan or roti to dunk.
This is a thick soup. If you want a thinner consistency, feel free to add a little extra stock, I wouldn't recommend thinning with more coconut cream as you will alter the flavour.
Stuck in the Kitchen
This recipe has been reproduced with permission from Sarah Tuck, from her beautifully photographed food blog, Stuck in the Kitchen. For more recipe ideas and cooking inspiration, like her Facebook page. To read a little more about her and find out how Stuck in the Kitchen began, read our story on her.
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