Another delicious Indian soup, similar to the Spicy Indian Lentil and Tomato Soup (page 26), but with rice and a very different blend of spices.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Using the side of a chef’s knife, smash together the ginger and garlic, being careful not to cut your fingers.
Step 2
In an electric coffee mill or a mortar and pestle, grind the cinnamon, cloves, cardamom, peppercorns, and cumin seeds to a coarse powder.
Step 3
In a skillet, heat the ghee and sauté the onion over medium-high heat until brown, about 10 minutes, and then add the garlic, ginger, and spices to the onion. Continue to cook for 2 to 3 minutes more.
Step 4
Place the onion mixture, carrots, tomatoes, water, and rice in the slow cooker insert. Cover and cook on low for 4 to 6 hours, or until the rice and carrots are thoroughly tender. Stir in the lemon juice and add salt to taste.
Step 5
Ladle into bowls and garnish with the chopped cilantro and chiles. Add a dollop of yogurt and serve immediately.
Suggested Beverage
Step 6
A bright, light fruity Pinot Gris would do nicely with this soup.
