Author Notes
Deliciously curative. Use more or less jalapeno for bite. —mdm
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Ingredients
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1
onion
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2-3
jalapeños
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2-3
cloves garlic
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8 (or so)
carrots
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1
white potato
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1
lemon
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1 piece
shaved ginger (inch or less)
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1 (or so) tablespoons
minced cilantro
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1 teaspoon
curry powder
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1 teaspoon
cumin
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1/2 teaspoon
cinnamon
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1/2 teaspoon
salt
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5 cups
veggie broth/water
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1 cup
plain yogurt
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Splash
olive oil
Directions
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Sauté chopped onion in bit of olive oil, about 5 minutes.
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Add chopped jalapeño (seeds removed) and minced garlic, couple of minutes.
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Add chopped carrots, white potato and shaved ginger. Cook for about 5 minutes with a bit of water added.
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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.
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Add curry powder, cumin, cinnamon, salt. Cover and simmer around 45 minutes. Adjust about of liquid as needed.
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Let it cool a bit then puree with yogurt.
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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.
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