Hello everybody, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, masala soup. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Vegan Garam Masala Carrot SoupA Beautiful Plate. Inspired by classic Indian chicken tikka masala, we dreamed up a soup recipe built around the iconic flavors of that dish. This Chicken Tikka Masala Soup is a big, warm, flavorful, slightly spicy bowl of Indian food goodness.

Masala Soup is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Masala Soup is something which I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can cook masala soup using 19 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Masala Soup:

1. Get Small knob of butter (or double up the oil if you want to keep it vegan)
2. Prepare coconut oil
3. Prepare heaped tsp cinnamon
4. Make ready heaped tsp garam masala
5. Make ready level tsp nigella seeds
6. Prepare garlic cloves, finely chopped
7. Prepare sundried tomatoes (can use plum or cherry if not available), chopped
8. Get heaped tablespoon tomato puree
9. Prepare leek - finely chopped
10. Prepare cube fresh ginger, grated
11. Make ready medium white potatoes, peeled and finely chopped
12. Take medium sweet potato, peeled and finely chopped
13. Take medium parsnips, peeled and finely chopped
14. Take veg stock - I use bouillon (which can be vegan and low salt)
15. Take tinned coconut milk
16. Get mango chutney (optional)
17. Prepare Salt and pepper
18. Get lime
19. Get plain, full fat yoghurt

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Instructions to make Masala Soup:

1. Melt the butter and oil in a saucepan. Add the nigella seeds, cinnamon and garam masala and cook on a medium heat for 2 minutes.
2. Add the garlic to the pan and cook for a further 2 minutes.
3. Whilst the garlic is cooking, whizz up the sundried tomatoes, tomato puree, leek and ginger in a blender with a dash of boiling water. You could just grind it all together in a pestle and mortar if you dont have a blender small enough.
4. Add this paste to the pan and cook for 10 minutes.
5. Add 2 tbsps of coconut milk and mix with the paste. Mix in all your chopped veg and stir well. Cook for a few minutes, stirring.
6. Now add your stock and the rest of the coconut milk. Bring to the boil and simmer on a low heat with the lid on for 20 minutes, or until your veg are soft.
7. Add a heaped tsp of mango chutney and whizz your soup with a hand blender until it is completely smooth - I think this soup is best without any lumps!
8. Add the lime juice, yoghurt and salt and pepper to taste. Stir well and serve in a warm bowl with some lovely bread - or maybe a small, warm naan bread.

This soup is a fusion of Thai and Indian styles and ingredients. Having many shared ingredients from both cultures, this dish feels both Spicy Coconut Masala Soup. Chicken soup is often credited with being a panacea for all kinds of ills, and this version - with its warming Indian spices and vibrant colour - should perk up anyone. I refuse to subscribe to the notion that there is a "Soup Season". On a rare night at home alone, recently, I was experimenting with a creamy garam masala spiced dish, somewhere between chicken.

So that is going to wrap this up with this special food masala soup recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!