Serves: 4
Total Calories: 101
1. Place the vegetables, water, turmeric, and salt in a large nonstick saucepan. Cover and bring to a boil over high heat. Reduce the heat to medium and simmer until the vegetables are crisp-tender, 20 to 25 minutes.
2. In a food processor or a blender, process together the coconut (or coconut milk), chili peppers, and yogurt until smooth, and then mix it into the vegetable soup, along with the cilantro. Cover the pan and simmer about 10 minutes to blend the flavors. Transfer to a serving bowl.
3. Heat the oil in a small nonstick saucepan over medium-high heat and add the mustard seeds they should splutter upon contact with the hot oil, so cover the pan and reduce the heat until the spluttering subsides. Add the curry leaves and asafoetida, stir a few seconds, then mix the spiced oil into the soup. Garnish with chopped cilantro and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Vegetable Soup with Yogurt and Coconut recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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