India is not known for its soup recipes because soup is not consumed throughout the country. Some regions of India do include broths in their diet though and these tend to be highly flavored and delicious.
Karnataka is renowned for its special vegetable and fruit broths and there are plenty of Muslim meat ones too. A special feature of south India is Rasam and this thin, peppery soup is believed to be where Mulligatawny originated. Mulligatawny soup is an Anglo-Indian fusion dish.
How To Make Indian Tomato Soup
Combine a pound of chopped fresh tomatoes with four ounces of chopped carrots and two chopped onions. Add a little salt and six cups of water and bring the mixture to a boil in a pan. Add half a cup of grated coconut, and then take the mixture off the heat. Let the mixture cool a bit, and then blend it to a fine puree. Sieve the soup to take out the pulp.
Heat two ounces of butter in a pan and roast two ounces of all purpose flour in it for two or three minutes. Slowly add half a pint of milk to make a thick sauce. Stir the white sauce into the broth and add a pinch of black pepper. Boil the broth for a few minutes and serve it with toasted slices of bread.
How To Make Indian Spinach Broth
Boil two peeled, chopped potatoes and one chopped onion in four cups of water until tender. Strain the water and keep it as a stock. Wash and grind two bunches of spinach to make a fine paste. Heat a tablespoon of butter in a skillet and saute a chopped onion until soft. Add the spinach paste to the onion and saute it for a few minutes, then stir in some salt and black pepper, as well as all the potato stock.
Boil the mixture for five minutes, then take it off the heat and strain it. Stir a tablespoon and a half of corn flour into one and a half cups of cold milk and pour this mixture into the broth. Let it thicken and simmer for a few minutes, then serve hot, garnished with heavy cream.
How To Make Fragrant Walnut Broth
Heat four tablespoons of butter in a pot and saute three chopped onions until they are transparent. Stir in two sieved tablespoons of all purpose flour and cook until the flour is a golden brown color. Keep an eye on it, so lumps do not form. Add a tablespoon of crushed mint leaves and quarter of a cup of chopped walnuts.
Add some salt and black pepper and cook for another couple of minutes. Add five cups of water and half a teaspoon of white sugar. Bring the mixture to a boil and let it simmer for ten minutes. This recipe is great served hot with toasted naan bread.
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