Curried Route 1 Farms Organic Winter Root Vegetable Soup

Name: Curried Route 1 Farms Organic Winter Root Vegetable Soup
Ingredients: 6 dried red chilies; 1 tsp mustard seeds; 1 tsp fenugreek seeds; 12 black peppercorns; 6 cloves fresh garlic (crush and chopped coarsely); 1/2 cup vegetable stock; 6 curry leaves; 2 oz tamarind pulp (seeds and fibers removed); 3 Tbsp extra virgin olive oil; 1 white onion (diced small); 4 cloves garlic crushed and chopped fine; 1 medium celery root (peeled and diced small); 1/2 tsp fresh thyme (chopped fine); 3 quarts vegetable stock; 2 russet potatoes (peeled and diced small); 4 parsnips (peeled and diced small); Kosher salt and fresh ground pepper

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Ingredients

SPICE MIX

6 dried red chilies
1 tsp mustard seeds
1 tsp fenugreek seeds
12 black peppercorns
6 cloves fresh garlic crush and chopped coarsely
1/2 cup vegetable stock
6 curry leaves
2 oz tamarind pulp seeds and fibers removed

SOUP

3 Tbsp extra virgin olive oil
1 white onion diced small
4 cloves garlic crushed and chopped fine
1 medium celery root peeled and diced small
1/2 tsp fresh thyme chopped fine
3 quarts vegetable stock
2 russet potatoes peeled and diced small
4 parsnips peeled and diced small
Kosher salt and fresh ground pepper

Instructions

FOR THE SPICE MIX:

Heat a medium-sized sauté pan over medium heat. Add dry chilies, seeds, peppercorns, and toast, while stirring gently until just fragrant. Add garlic and cook for 2 minutes. Remove from heat and add stock, curry leaves, and tamarind pulp. Stir together, place back on the heat, and heat to just boiling. Drop the heat and simmer on low for a half hour. Turn off the heat and set aside.

FOR THE SOUP:

Heat a large soup pot on the stove on medium-high heat. Add oil and heat until it starts to shimmer. Add onion, garlic, celery root, and thyme and cook, while stirring, until the onions are translucent. Add the stock, potatoes, and parsnips and stir together. Leave on medium heat while you add the tamarind seed mixture to a blender*. Blend to a smooth paste and add to the soup. Stir until well incorporated. Raise the heat and bring the soup to a boil. Drop heat to a simmer and cook until potatoes are fork-tender. Adjust seasoning with kosher salt and fresh ground pepper. Keep warm until ready to serve.