Recipe for Cold Curried Rutabaga Soup

5 from 1 vote

adapted from Modern Spice by Monica Bhide
Makes about 6 servings

Servings:

*3 tablespoons ghee or organic coconut oil
*1 large onion chopped
*3 garlic cloves peeled and minced
*one 1 inch piece of fresh ginger peeled and minced
*1 tablespoon curry powder or Sambar powder
*1 teaspoon red chile powder
*3-4 medium-large rutabagas peeled and chopped (or use 1 medium butternut squash. or a combination of root vegetables such as parsnips, turnips, rutabagas and squash)
*1 small sweet potato peeled and chopped
*1 red pepper seeded and chopped
*1 green pepper seeded and chopped
*1/4 tablespoon fine sea salt
*1/2 tablespoon jaggery or brown sugar
*1 cup red lentils rinsed well
*2 cups vegetable stock/broth preferably homemade
*2 cups water
*Minced fresh cilantro for garnish

1. In a large pot on the stove, heat the ghee or coconut oil. Add onion, garlic, and ginger and cook over medium heat until soft and fragrant, 6-8 minutes.
2. Add the curry powder and the red chile powder. Stir well and cook about 1-2 minutes more.
3. Add the rutabagas, sweet potato, and the peppers. Cook for 2-3 more minutes, then add the salt and the jaggery. Stir so everything is mixed well.
4. Add the lentil, the broth, and the water. Bring to a boil, and then reduce the heat to a simmer. Cook for about an hour, maybe a little more, until everything is tender and cooked through.
5. Remove from the heat and allow to cool, then transfer to a suitable container and refrigerate until cold. You can puree the soup, if you like, or serve as is, topped with plain yogurt and minced cilantro.