Creamy Tikka Masala Soup
This comforting soup is bursting with the warm flavors of tikka masala and has a luxuriously creamy texture.
Ingredients:
- 1 tablespoon coconut oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 tablespoon garam masala spice mix
- 1 teaspoon ground ginger (or 1 tablespoon grated fresh ginger)
- 1 teaspoon cumin
- 1 teaspoon turmeric
- ½ teaspoon chili flakes (optional)
- 1 (14.5-ounce) can diced tomatoes, undrained
- 4 cups chicken or vegetable broth
- 1 (13.5-ounce) can coconut milk
- 1 cup chopped cooked chicken (optional)
- ½ cup heavy cream
- Salt and freshly ground black pepper, to taste
- Cilantro leaves, for garnish (optional)
- Plain yogurt, for garnish (optional)
Cooking Guide:
-
Sauté the aromatics: Heat coconut oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the garlic and cook for an additional minute, stirring constantly.
-
Bloom the spices: Add the garam masala, ginger, cumin, turmeric, and chili flakes (if using) to the pot. Stir and cook for 30 seconds, allowing the spices to release their fragrance.
-
Simmer the base: Pour in the diced tomatoes with their juices and the chicken or vegetable broth. Bring to a simmer, then reduce heat and simmer for 15 minutes.
-
Blend and enrich: Using an immersion blender, blend the soup until smooth, or transfer the soup to a blender and blend in batches. Stir in the coconut milk, chopped chicken (if using), and heavy cream. Season with salt and freshly ground black pepper to taste.
-
Serve and enjoy: Heat the soup through if necessary. Ladle into bowls and garnish with chopped cilantro leaves and a dollop of plain yogurt, if desired.
Tips:
- Adjust the spice level: This recipe is mildly spiced. If you prefer a spicier soup, add an extra pinch of chili flakes or a sprinkle of cayenne pepper when sautéing the aromatics.
- Make it vegetarian: Omit the chicken and use vegetable broth for a vegetarian option. You can also add chickpeas or lentils for extra protein and texture.
- Leftovers: This soup stores well in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of broth or coconut milk if necessary to thin the consistency.
- Serve with: Pair this soup with crusty bread, rice, or naan for a complete meal.
- For a richer flavor: You can substitute full-fat coconut milk for the light coconut milk.
Must Tried Recipes :
