The recipe goes something like this:
Meanwhile, saute four or five thinly sliced leeks and some minced garlic in olive oil in a large stockpot. Add diced potatoes and cook until potatoes are slightly browned.
Add grated ginger and a couple tablespoons of garam masala and fry for just a minute. (I'm not entirely convinced that frying dry spices is essential to any dish, but I always do it when I cook Indian food because the smell is incredible.)
Add broth (we use vegetable bouillon cubes dissolved in hot water) to cover by a few inches, bring to a boil, and cook soup, covered, until potatoes are almost completely softened.
Add the roasted squash cubes to the soup, along with milk (our choice), cream, broth, or water to cover. Stir well, bring back to a boil, then blend soup with an immersion blender or in a blender, press it through a food mill, or just mash it with a fork or potato masher. Add more liquid to adjust the consistency if desired.
Add a generous amount of grated carrot to the soup and allow it to cook for a few minutes longer. Season with salt and pepper to taste.
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