I developed this soup after going on a 2 month vacation in Fiji. For those of you who enjoy a somewhat spicy soup, this one is for you. If you want to make it really spicy add a little more cayenne pepper.
Provided by William Anatooskin
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 12
Number Of Ingredients 16
Steps:
- In a medium size stock pot add 4 cups water, dhal peas, fenugreek seeds, mustard seeds and soak for about 1 hour. When softened, drain and rinse well.
- In a large stock pot, add 10 cups water and drained dhal pea mixture and bring to a boil. Reduce heat and simmer for about 1/2 hour or until peas are soft.
- In a saute pan, add olive oil, garlic and onions and cook until lightly browned.
- Add onion mixture, crushed chili pepper, carrots and celery to large stock pot. Cook for 15 minutes or until carrots are tender.
- Puree soup in batches in a blender or food processor. Return to stock pot and add salt, turmeric, curry powder, chicken soup base and soy sauce. Simmer for another 5 minutes and then serve
Nutrition Facts : Calories 167.6 calories, Carbohydrate 26.1 g, Cholesterol 0.6 mg, Fat 3 g, Fiber 11.3 g, Protein 9.7 g, SaturatedFat 0.4 g, Sodium 811.1 mg, Sugar 3.6 g
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