To make the raita, combine yogurt, mint and lemon juice. Season. Chill until ready to use.
In a large saucepan, heat oil over high heat. Saute onion and bacon for 2-3 mins, until onion is soft. Add sweet potato and curry paste. Cook for 4-5 mins, until fragrant. Add stock, tomatoes and chickpeas. Bring to a boil, reduce heat and simmer for 15-20 mins, until sweet potato is tender. Let cool slightly then puree. Season.
Ladle hot soup into serving bowls. Swirl raita through soup. Serve with toasted naan.
ome or for gifts with recipe included: Soup Recipe: 2 c.
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In a large saucepan or soup pot, saute the garlic and jalapenos in the olive oil until garlic is lightly golden.
Add the caraway and oregano and stir in for a couple of minutes.
Add the chickpeas, broth and water; simmer together over medium heat for about 20 minutes.
Stir in the lemon juice and cilantro, season to taste with salt and pepper (I like lots of black pepper); simmer for 5 more minutes and serve topped with croutons.
hen add to the soup. Ladle the soup into serving bowls. Sprinkle
nough to hold all the soup ingredients. Add the paste and
dd the remaining stock, the chickpea puree and the remaining whole
/4 cup butternut squash soup in blender until smooth.
en puree.
Thin the soup as needed with broth, milk
thyme and oregano. Let the soup simmer on low heat for
nions and seed mix. Sift chickpea flour and remaining cumin over
fine sieve. Mix the chickpea flour with the 2 tablespoons
nd mix.
Put the chickpea flour in another large bowl
inutes. Set aside.
Stir chickpea flour in a large pan
First make the chickpea salsa by mixing the first
f chicken broth into the chickpea flour. Reserve remaining 2 cups
dd chives and parsley to soup. Blend or process in a
eep going, or store the soup in the fridge for a
he heat and ladle the soup into bowls. Sprinkle croutons over
Fill large soup pot with cold water.
After about 10+ minutes (original recipe said about 5 minutes, but