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Top the soup with a few toasted pumpkin seeds
Submitted by cynthia ryan

Apple Cider and Autumn Root Soup has an Indian flair

This soup is piquant, but not truly spicy, using a seasoning paste in the style of Portuguese Goa in India.
It even got rave reviews from my New England husband!"

Ingredients

First make your Red Chili and Vinegar seasoning paste.

You will need:

1/2 cup cider vinegar

1 tablespoon of cumin seeds

1 teaspoon of black peppercorns

1/2 teaspoon of whole cloves

1/2 teaspoon ground turmeric

Two 3-inch Cinnamon sticks

Two lengthwise slices fresh ginger (2-1/2 “x1”x1/8”)

12 medium sized cloves of garlic, peeled

1 teaspoon tamarind paste or concentrate

1 cup dried red That or cayenne chiles, stems removed.

Pour the cider into the blender first - ensuring a smooth paste - then add the tamarind and the remaining ingredients. Puree, scraping the inside of the blender jar as needed, until you have a highly pungent, smooth paste. Store the mixture in a non-reactive - such as a glass jelly jar - in the refrigerator for up to two weeks. This makes 1/2 cup of paste.

For the soup, You will need:

2-3 medium carrots, peeled and cut into 1 inch chunks

3-4 medium size parsnips, peeled and cut into chunks

2 medium or one large golden beets, peeled and sliced into chunks

1/2 medium yellow or Vidalia onion, peeled and minced

3 medium cloves garlic, peeled and minced

Two cups of apple cider - prefer unfiltered and unpastuerized

1- 2 cups chicken broth (or water)

1 teaspoon of Red Chili and Vinegar Paste (above)

1 tablespoon of butter

1/4 cup vegetable oil

salt and pepper to taste


Instructions

To prepare the Red Chili and vinegar seasoning paste:
Pour the cider into the blender first - ensuring a smooth paste - then add the tamarind and the remaining ingredients. Puree, scraping the inside of the blender jar as needed, until you have a highly pungent, smooth paste. Store the mixture in a non-reactive - such as a glass jelly jar - in the refrigerator for up to two weeks. This makes 1/2 cup of paste.

To prepare the soup:
Heat the dutch oven, over a medium high flame, adding the oil to coat. Then add the carrots, parsnips and beets. Saute them for for about three minutes. Add the onion, and saute another 2-3 minutes until it begins to become translucent. Add the garlic. Saute for another couple minutes. Add the Red Chili and Vinegar Paste and butter. Stir.

Add the cider to the pot, put on the lid and bring to a slow boil. Let it slow boil, checking occasionally and stirring, for about 10 minutes. Add the chicken stock (or water). Reduce the heat to low and simmer until the vegetables are fork tender. Remove from heat.

In a blender, add half the vegetables and stock at a time - so to not overload the blender jar. Puree thoroughly until smooth and combined. You want this soup to have a nice consistency, and if it’s too thick after the puree, add a bit more stock or cider.

Add it back into the cooking pot to simmer over the very lowest heat, taking care not to scorch for about 30 minutes. Adjust seasonings.

Garnish with a dollop of plain yogurt and toasted pumpkin seeds. Serve with Naan or a crusty artisan bread, and a very simply dressed green salad.

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Servings

six

Nutritional Information
Per Serving

no nutrition information available