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Author Notes: The first time I made this soup my housemates said it tasted like a magical elixir for healing. Maybe we just needed some healing, but it's true that the jalapeño spice, combined with the lemon, ginger, garlic -- deliciously curative. That was years ago and since then it's become a favorite, one of the most requested things I make. I use only one pepper now that my young daughter's eating, but it's still so good. Enjoy! —mdm
- 1 onion
- 2-3 jalapeños
- 2-3 cloves garlic
- 8 (or so) carrots
- 1 white potato
- 1 lemon
- 1 piece shaved ginger (inch or less)
- 1 (or so) tablespoons minced cilantro
- 1 teaspoon curry powder
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 5 cups veggie broth/water
- 1 cup plain yogurt
- splashes olive oil
- Sauté chopped onion in bit of olive oil, about 5 minutes.
- Add chopped jalapeño (seeds removed) and minced garlic, couple of minutes.
- Add chopped carrots, white potato and shaved ginger. Cook for about 5 minutes with a bit of water added.
- Add veggie broth and water, in whatever proportion you like. I usually add around 2 cups of broth to 3 cups of water. Liquid should just cover the vegetables. Boil and skim off the foam.
- Add curry powder, cumin, cinnamon, salt. Cover and simmer around 45 minutes. Adjust about of liquid as needed.
- Let it cool a bit then puree with yogurt.
- Put it back on the stove and heat, adding juice of one lemon and minced cilantro. To garnish, add a dollop of yogurt and a sprig of cilantro.
- This recipe was entered in the contest for Your Best Spicy Recipe
- This recipe was entered in the contest for The Recipe You Want To Be Remembered For
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