| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Dairy |
|
Soups/stews |
4 |
Servings |
INGREDIENTS
| 3 |
T |
Extra virgin olive oil |
| 1 |
c |
Yellow onions, chopped |
| 1 |
t |
Fresh ginger, minced |
| 1 |
|
Garlic clove, minced |
| 1 |
t |
Ground coriander |
| 2 |
t |
Ground cumin |
| 1 1/2 |
lb |
Green tomatoes, peel seed |
|
|
Chop |
| 1 |
|
Green bell pepper, core |
|
|
Seed chop |
| 1/2 |
lb |
Boiling potatoes, diced |
|
|
about 1-1/2 cups |
| 2 |
c |
Vegetable broth |
| 1 |
T |
Honey |
| 1 |
|
Red pepper, fresh or dry |
|
|
Hot |
| 1/2 |
c |
Canned coconut milk |
|
|
Unsweetened |
|
|
or skim milk |
| 1/2 |
t |
Salt |
| 1/4 |
c |
Nonfat plain yogurt |
| 1/4 |
c |
Dry-roasted cashews |
|
|
Unsalted |
| 4 |
t |
Fresh cilantro, minced |
INSTRUCTIONS
In a large heavy pot, heat the oil over medium heat, then add the
onions, ginger, garlic, coriander, and cumin and cook, stirring, until
the onions are soft and translucent, about 5 minutes. Add the
tomatoes, bell pepper, potatoes, broth, honey, and hot pepper. Bring
to a boil, reduce the heat to low, and simmer, covered, for 30
minutes. Remove the hot pepper. Using a blender or food processor,
puree the soup in batches. Return it to the pot, stir in the coconut
milk and salt, then heat just to a simmer. Serve, garnished with
dollop of yogurt, cashews, and cilantro. NOTES : This soup, with its
warming, redolent combination of herbs and spices, makes a great first
course or light meal for those crisply beautiful autumn days. In fact,
you may want to make it throughout the growing season, serving it
chilled during summer's hottest days. Recipe By : Maggie Oster's
Herb Garden (1993:45) NY: MacMillan Posted to MM-Recipes Digest V3
#272 Date: Fri, 4 Oct 1996 22:33:44 -0400 From: BobbieB1@aol.com
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