Indian Curry Soup Food

CHICKEN CURRY SOUP

Steps:

• Melt the butter and a splash of oil(optional) in a large pot.
• Add the onion, celery, leek and carrot and fry for 10 minutes until soft and fragrant.
• Add the garlic and ginger and fry for a minute before adding the spices. Stir together.
• Add the potato and fry for another minute before pouring in the chicken stock.
• Season with salt and pepper, add the cream and allow to come to a simmer.
• Add the chicken breasts then cover and allow to simmer for 7-10 mins until the chicken is cooked. Remove from the pot and allow to cool slightly.
• Place the lid back on the pot and allow to simmer for another 10 minutes.
• Shred the chicken and add back to the soup. Simmer for 5 minute then season to taste.
• Serve with plain yoghurt and fresh coriander/cilantro.

CURRIED CHICKEN SOUP

Steps:

• In a large shallow dish, combine the curry, salt, pepper and cayenne. Add chicken, a few pieces at a time, and turn to coat., In a large saucepan over medium heat, cook the chicken, carrots, red pepper and onion in oil for 4 minutes. Add garlic; cook 1-2 minutes longer or until chicken is browned and vegetables are tender; drain., Stir in the garbanzo beans, broth, tomatoes and water. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in coconut milk; heat through. Garnish servings with cilantro.

18 EASY INDIAN SOUPS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an Indian soup in 30 minutes or less!

INDIAN CHICKPEA & VEGETABLE SOUP

Steps:

• Heat the oil in a medium saucepan, then add the onion, ginger and garlic. Fry for 2 mins, then add the garam masala, give it 1 min more, then add the stock and carrots. Simmer for 10 mins, then add the chickpeas. Use a stick blender to whizz the soup a little. Stir in the beans and simmer for 3 mins. Pack into a flask or, if you've got a microwave at work, chill and heat up for lunch. Great with naan bread.

INDIAN CURRY SOUP

Steps:

• 1. heat up the oil and add the onions until clear add the curry and mix.
• 2. add the tomatoes and broth make it boil and add the heavy cream.
• 3. chop up 6 halfs of peaches - no juice - add to the soup. Reduce heat taste with salt and a dash of pepper.
• 4. Serve with shredded lettuce in the bottom of the bowl and good bread.. Enjoy!!

INDIAN WINTER SOUP

Steps:

• Rinse the pearl barley and cook following pack instructions. When it is tender, drain and set aside. Meanwhile, heat the oil in a deep, heavy-bottomed pan. Fry the mustard seeds, cumin seeds, chillies, bay leaf, cloves, cinnamon and turmeric until fragrant and the seeds start to crackle. Tip in the onion and garlic, then cook for 5-8 mins until soft. Stir in the parsnip, butternut and sweet potato and mix thoroughly, making sure the vegetables are fully coated with the oil and spices. Sprinkle in the paprika, ground coriander and seasoning, and stir again.
• Add the lentils, pearl barley, tomatoes and 1.7 litres water. Bring to the boil then turn down and simmer until the vegetables are tender. When the lentils are almost cooked, stir in the chopped coriander, ginger and lemon juice.

INDIAN CURRY SOUP

Steps:

• pressure cook the dal well.
• Melt butter in a saucepan add curry leaves, tomato pieces, both the pastes.
• Fry for a while till tomatoes become soft.
• Now add salt, turmeric and the boiled dal.
• Add water if required to adjust the consistency continue boiling for 5 minute.
• Garnish with lemon rings, chopped coriander.
• Serve hot.
• you can also add any soup vegetable of your liking.

CURRY SOUP WITH HAM

Steps:

• In pot stir fry these ingeredients for 2 minutes:.
• 1 tablespoon olive oil.
• 1 large yellow/ white onion chopped.
• 1 tbsp garlic ( 3 fresh cloves chopped).
• 2 tbps fresh ginger sliced and chopped.
• 2 tbsp samji curry powder/ or garam masala powder.
• 1 teaspoon cumin.
• 1 teaspoon tumeric.
• 1 teaspoon corriander.
• Then Add:.
• Ham bone/ or as much ham (chopped) as you want.
• 8 cups of water.
• 2 bay leaves.
• 1/2 Lbs Mixture of split peas/ red and yellow lentils (or just lentils).
• 3 large carrots chopped.
• 3 - 4 large chopped tomatoes.
• 1 large potatoe / 1 cup squash chopped in cubes (both optional).
• 1/2 cup cilantro finely chopped.
• Bring to a boil, then reduce the heat to medium and simmer, stirring occasionally, for 1 hour or more, or until the peas are tender.
• Serve with hot red pepper flakes/ fresh cilantro on top/ spoonfull of plain yogurt to taste on top.