Moosewood: Curried Spinach Pea Soup

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* Exported from MasterCook *

 

Curried Spinach Pea Soup

 

Recipe By : Moosewood Restaurant New Classics, page 73

Serving Size : 6 Preparation Time :0:00

Categories : Potatoes Soups And Stews

Vegetables *Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 cups water

2 teaspoons salt

4 cups diced potatoes

8 garlic cloves

peeled and left whole

1 tablespoon vegetable oil

4 cups chopped onions

1 1/2 tablespoons grated fresh ginger root

1 1/2 teaspoons turmeric

1 1/2 teaspoons ground cumin

1 1/2 teaspoons ground coriander

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

1/8 teaspoon cayenne -- or to taste

1/4 teaspoon ground black pepper

1 1/2 tablespoons fresh lemon juice

3 cups frozen green peas -- (about 15 ounces)

4 cups packed fresh spinach -- rinsed

and large stems removed

1 3/4 cups reduced-fat coconut milk

(14-ounce can)

fresh cilantro leaves -- (optional)

 

Serves 6 to 8. Preparation time: 15 minutes. Cooking time: 45 minutes

 

There are only four main ingredients in this vivid chartreuse soup:

spinach, peas, potatoes, and onions - and then a long list of curry

spices. The enticing fragrance loosed in the kitchen as the soup cooks is

part of its appeal. So is the color. Feel free to play with the amounts

of ginger, cayenne, and lemon juice to shift the emphasis.

 

Penny Goldin developed this soup as a tribute to Moosewood's Tibetan

employees who grew up in India-exiled from Tibet - and whose childhood

memories are stimulated by these aromatic Indian fragrances.

 

With a soup this thick and spicy-sweet, you'll want something piquant and

crisp, such as our Cucumber Peanut Salad (see separate recipe.)

 

Bring the water and salt to a boil in a large soup pot. Ease in the

potatoes and garlic, cover, reduce the heat, and simmer until the potatoes

are tender, about 15 minutes.

 

Meanwhile, in a large saucepan, warm the oil. Add the onions and sauté on

medium heat, stirring frequently, until translucent about 10 minutes Stir

the ginger, turmeric, cumin, coriander, cinnamon, cardamom, cayenne, and

black pepper into the sautéed onions. Add the lemon juice and 1 cup of the

potato cooking liquid, cover, and simmer for about 5 minutes.

 

Transfer the onion mixture to the pot of undrained cooked potatoes. Add

the peas and spinach, cover, and cook for about 5 minutes, until the

spinach is wilted. Stir in the coconut milk. In a blender, purée the soup

in batches until smooth and creamy. Reheat gently. Serve with cilantro,

if desired,

 

PER 12-OUNCE SERVING: 6.3G CALORIES, 5.3 G PROTEIN, 6.7 G FAT 32.9 G

CARBOHYDRATES, 3.2 G SATURATED FATTY ACIDS, 0 MG CHOLESTEROL, 655.7 MG

SODIUM, 5.6 G TOTAL DIETARY FIBER

 

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