Spicy Carrot Soup with Ginger and Paneer Cubes | Lisa's Kitchen | Vegetarian Recipes | Cooking Hints | Food & Nutrition Articles

Ingredients

  • small handful of fresh parsley or cilantro, chopped
  • fresh cracked black pepper to taste
  • 1 teaspoon sea salt, or to taste
  • ½ to 1 cup coconut milk or heavy cream
  • 4 to 5 cups
  • handful of dried curry leaves
  • pinch of cayenne
  • + 14 more ingredients
    • ½ teaspoon amchoor powder (optional)
    • ½ teaspoon turmeric
    • 2/3 teaspoon ground cumin
    • ¾ teaspoon chili powder
    • 1 tablespoon ground coriander
    • 1 ½-inch piece fresh ginger, grated or minced
    • 2 jalapeños or green chilies, seeded and finely chopped
    • 1 red bell pepper, seeded and chopped
    • 1 potato, cut into ½-inch cubes
    • 1 lb carrots (450 g or 3 large carrots), sliced
    • 2 medium leeks, white and light green parts, sliced
    • 2 tablespoons butter or olive oil
    • ½ lb (225 g or 1 ½ cups) paneer cheese, cut into ½-inch cubes
    • 3 tablespoons butter or oil

Begin by frying the paneer. Heat the butter or oil in a large non-stick pan over medium heat. When hot, add the paneer cubes and cook, flipping often, until the paneer is lightly browned on all sides. Remove with a slotted spoon and drain on paper towels. Set aside.

View full recipe at SpringPad

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