Tuesday, May 19, 2009

Curried Spinach Pea Soup

from Moosewood Restaurant New Classics by the Moosewood Collective

Curried Spinach Pea Soup

5 cups water
2 tsp salt
4 cups diced potatoes
8 garlic cloves, peeled and left whole
1 Tbs vegetable oil
4 cups chopped onions
1 1/2 Tbs grated fresh ginger root
1 1/2 tsp turmeric
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
1/8 tsp cayenne, or to taste
1/4 tsp ground black pepper
1 1/2 Tbs fresh lemon juice
3 cups frozen peas (about 15 oz)
4 cups packed fresh spinach, rinsed and large stems removed
1 3/4 cups reduced fat coconut milk (about 14 oz can)
fresh cilantro (optional)

Bring the water and salt to a boil in a large soup pot. Ease in the potatoes and garlic, cover, reduce heat, and simmer until the potatoes are tender, about 15 minutes.

Meanwhile, in a large saucepan, warm the oil. Add the onions and sauté on medium heat, stirring frequently, until translucent, about 10 minutes. Stir the ginger, turmeric, cumin, coriander, cinnamon, cardamom, cayenne, and black pepper into the sautéed onions. Add the lemon juice and 1 cup of the potato cooking liquid, cover, and simmer for about 5 minutes.

Tranfer the onion mixture to the pot of the undrained cooked potatoes. Add the peas and spinach, cover, and cook for about 5 minutes, until the spinach is wilted. Stir in the coconut milk. In a blender, purée the soup in batches until smooth and creamy. Reheat gently and serve with cilantro, if desired.

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