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Creamy Curried Carrot and Sweet Potato Soup

Creamy Curried Carrot and Sweet Potato Soup

Creamy Curried Carrot and Sweet Potato Soup

I have been severely neglecting my own marathon and I beg your pardon. If you have followed me on my FB Page, you will know that I have been keeping busy, very very busy. Onto some yummy soup now.

Winter in Hyderabad is pleasantly chill and the perfect time to whet the appetite with a bowl of soup. The array of winter vegetables makes soup making an enjoyable chore. Add a bunch of aromatics like fresh ginger, garlic or lemon grass, a dash of warming spices like nutmeg and bay leaves and you have a robust soup. 

Carrots and Sweet Potato are an excellent combination for a soup. They have a natural sweetness which gets enhanced while cooking and the addition of garam masala imparts a nice kick to warm it up. Perfect for the winter months with the subtle sweetness of sweet potato and carrot, this delicious thick soup is nutritious and a great meal in itself. Serve with toasted bread and dinner is done!

Creamy Curried Carrot and Sweet Potato Soup

Time Taken (30 minutes including cooling time)

Ingredients (Serves 2)

Carrots 2 medium, peeled and cut into chunks

Sweet Potato 3 medium, peeled and cut into chunks

Onion 1 small, finely chopped

Celery Sticks 1, about 4-5 inches, chopped

Cumin Powder ½ teaspoon

Garam Masala ½ teaspoon

Salt to taste

Pepper to taste

Stock Cube 1

Water 3 cups

Olive oil 2 teaspoon

  • In a pressure cooker, warm the olive oil, saute the onion till translucent.

  • Add the cumin powder half the garam masala and fry for a minute,stirring.

  • Add the celery, cubed potato and carrot and saute till they are beginning to get a few golden edges.

  • Add the water and the stock cube, half the salt and close the lid of the cooker.

  • Cook for 2 whistles on high heat, reduce heat and cook for 5 minutes. Turn off the heat and allow the pressure to release.

  • Open the cooker, drain the vegetables out with a strainer, add to a blender and blend till creamy.

  • Now add the pureed vegetables to the broth, simmer on a low flame, taste for salt and adjust. Add freshly ground pepper and the rest of the garam masala. Serve hot with toasted bread.

{Vegan MoFo 2013} Sweet Potato Pattice ~ Faraali Pattice

Sweet Potato Pattice

Sweet Potato Pattice

The Escapades household is quite fond of sweet potatoes and prefers them curried, in baked wedges or as part of a medley. The most popular way to eat them in my part of the world, is boiled or charred over coals. Sweet Potatoes are rich in Vitamins B6, D, C and iron and magnesium. Which translated in normal people’s language means it is good for your brains, bones & muscles. No more reasons needed to eat it. The plus side is that it is very tasty and easy to prepare, lending itself to any kind of preparation. Sweet potatoes can be used to replace regular potatoes in almost any recipe.

Sweet Potatoes are used a lot in India during ritualistic fasting when people are meant to be on a restrictive diet. This is one of the ‘allowed’ foods. I think purely because of its nutritive benefits, it was put on the permissive list. These patties are also called “Farali Pattice” loosely translated, means fasting pattice, which means it is allowed on the fasting menu.

Whether you are observing a fast for religious reasons, wanting a robust make ahead snack for a party or need something to carry on a trip, these patties fit right in. The quantities can be easily scaled up.

Sweet Potato Pattice

Sweet Potato Pattice

Sweet Potato Pattice (Makes 8)

Sweet Potatoes                  4, washed & boiled(substitute with regular poatoes)

Green Chilli                        1, finely chopped or crushed coarsely

Arrow Root Flour              2 tablespoons ~substitute with water chestnut flour (singhada ka atta) or buckwheat flour (kuttu ka atta)

(use regular maida / wheat flour if you are not using this as fasting food)

Amchur Powder                ½ teaspoon

Lemon Juice                      1 teaspoon

Cumin Powder                   ½ teaspoon

Cashew Nuts                     10-12, roasted and chopped

Raisins                               10-12, washed

Rock Salt                           According to taste

Oil for frying

Method

  • Skin the potatoes and mash them well. Add all the ingredients and divide into 6-8 equal parts.
  • Roll each portion between your palms and flatten to make a patty.
  • Dust lightly with a little buck wheat flour / arrow root flour or water chestnut flour.
  • Heat 2 tablespoons of oil in a pan, when ready, add the patties, with a little space between each one and fry on medium heat till crisp and golden, flip and repeat on the other side.
  • Serve hot
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