Tikka Masala Roasted Roots Soup w/Cilantro Oil
So here's the deal, Kara and I are being challenged by this recipe blog, in many ways, but a lot because we never mesure when we are cooking! We believe there is beauty in inconsistencies and trial and error, as well as working with what you have on hand!
This soup is a great example of how sometimes all you need are guidelines to make something super yummy. In this train of thought, ingredients in this recipe are totally swappable and measurements are more approximated :)
Here is what you will need for the SOUP (or what will give you an idea of what you need ;) ):
- 2C of Root veggies cut into cubes, we used turnip, carrot, sweet potato, golden & red beets.
- 1 red pepper cut into cubes(gives a nice depth & sweetness)
- 1 apple cut into pieces(gives the perfect tang & sweetness!)
- 5-6 slices of fresh turmeric(more if you loooove the earthiness of turmeric)
- 3-4 slices of fresh ginger(more if you loooove the spiciness of ginger)
- 2-3 whole garlic cloves, unpeeled(more if you loooove garlic)
- 1 large onion roughly chooped(yellow, white, red...whatever you have!)
- 1 can of full fat coconut milk
- 1-2tbsp of Tikka Masala spice mix. We LOVE Arvinda's spices, Canadian company :)
- Juice of 1 lime
- Oil of your choice for roasting and sautéing, we used Avocado oil.
- Salt & Pepper
- Pre-heat over at 375/400, depending on your oven(you know it best)
- Place (6 first ingredients on list) on baking sheet and drizzle with oil so that all is nicely coated.
- Sprinkle spice mix, salt and pepper over top, stir things up to evenly distribute.
- PAUSE-these should take 35-45mins to cook depending on the size you cut things up! Once they are tender, proceed below.
- Get a pot with oil(1tbsp) going at medium heat and add onions, add a generous pinch of salt to the onions. Stir them around for 5-10 mins, or until translucent.
- Add all the roasted beauties to the pot *make sure you get rid of garlic peel before it goes in!
- Stir and cover with water, bring to a boil and then simmer on low for 10-15 mins(or more if you aren't starving or have the time)
- Add 1 can of full fat coconut milk and lime juice then simmer for another 2-3 minutes.
- Taste the broth and add more spice mix if you like & more salt and pepper if needed.
- Blend everything up!
Now, for the Cilantro oil: (This oil is a take on chimichurri, with cilantro as the star! It would be amazing with any fresh herb, or even a mix of them, play around with this...your tastebuds will thank you.)
- 1/2 half bunch of cilantro(or a whole one if you want to make a big batch! double the rest of the ingredients)
- 2 garlic cloves, peeled and cut
- juice of 1 lime or lemon
- 1/3C Olive oil
- 1tsp chili flakes
- 1 very generous pinch of salt.