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If you're a fan of exotic flavours and a lover of creamy soups, then you're in for a treat with this delightful recipe for Kerala-style Thengai Paal Soup. Inspired by the lush tropical paradise of Kerala, this soup is a perfect blend of coconut milk, spices, and fresh ingredients that will transport you to the sunny shores of the Indian coast. Let's dive into this culinary adventure and learn how to make this coconut bliss!
Ingredients:
- 2 cups coconut milk
- 1 cup vegetable broth
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 green chilli, finely chopped
- 1 tomato, finely chopped
- 1 carrot, finely chopped
- ½ cup green peas
- ¼ cup cilantro leaves, chopped
- 1 teaspoon turmeric powder
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- Salt to taste
- Freshly ground black pepper
- 2 tablespoons coconut oil
Method:
- Heat coconut oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
- Add the minced garlic, grated ginger, and chopped green chilli to the pot. Sauté for another minute until fragrant.
- Stir in the turmeric powder, cumin powder, and coriander powder. Cook for a minute to toast the spices and release their flavours.
- Add the finely chopped tomato and cook until it becomes soft and mushy.
- Pour in the coconut milk and vegetable broth. Stir well to combine all the ingredients.
- Bring the soup to a gentle simmer and let it cook for about 10 minutes to allow the flavours to meld together.
- Add the chopped carrot and green peas to the soup. Cook for another 5-7 minutes until the vegetables are tender.
- Season the soup with salt and freshly ground black pepper according to your taste preferences.
- Once the soup is ready, remove it from the heat and let it cool slightly.
- Using an immersion blender or a countertop blender, blend the soup until smooth and creamy. If using a countertop blender, blend the soup in batches to avoid overflow.
- Return the soup to the pot and reheat gently if needed.
- Serve the Thengai Paal Soup hot, garnished with fresh cilantro leaves on top. You can also add a sprinkle of freshly ground black pepper for an extra kick.
This Kerala-style Thengai Paal Soup is a tropical delight that combines the richness of coconut milk with the warmth of spices and the freshness of vegetables. It's a perfect dish for any time of the year, whether you're craving a comforting bowl of soup on a chilly evening or simply want to savour the flavours of the tropics.
The creaminess of the coconut milk provides a luscious base for the soup, while the spices like turmeric, cumin, and coriander add a depth of flavour that is both aromatic and flavorful. The combination of onions, garlic, and ginger gives a fragrant kick, and the touch of green chilli adds just the right amount of heat.
The vegetables in the soup add texture and colour, making it a visually appealing dish. The carrot provides a subtle sweetness, while the green peas bring a burst of freshness to each spoonful. The garnish of fresh cilantro adds a vibrant touch and enhances the overall presentation.
Whether you're a vegetarian or simply looking for a flavorful soup that celebrates the tropical charm of Kerala, this Thengai Paal Soup is sure to delight your taste buds. Its creamy texture, combined with the aromatic spices and fresh vegetables, will transport you to the sandy beaches and swaying palm trees of this enchanting Indian paradise.
So, why not treat yourself to a bowl of Coconut Bliss: Kerala-style Thengai Paal Soup and indulge in a tropical delight that will transport you to the sunny shores of Kerala? Immerse yourself in the flavours of this coastal haven and enjoy the creamy, aromatic goodness of this delightful soup. Bon appétit!
