My friends recently hosted an international-themed potluck. Everyone brought a dish from another country. A real melange of flavours.
While most of my cooking comes from an international menu, I used this opportunity to try a cuisine I knew next to nothing about: Indonesia. While I have cooked with tempeh, fermented tofu originating from Indonesia, I didn’t really know much else.
While browsing through Love Soup, I spotted this curious soup: it featured a host of vegetables including carrots, parsnips and yams (yes, I had a monster yam that weighed 900g and even another that weighed 1100g!), flavoured with earthy tones from cumin and garam masala, spiced with garlic, ginger and chili flakes, lightened with sourness from both tamarind and fresh lemon juice, and coming together with a hint of lusciousness from the peanut butter. My mouth is watering as I write this…
At first, I wasn’t sure how this would be a spicy soup: I substituted garam masala for the curry powder and was only using a small amount of chili flakes for such a large amount of soup. Have no fear, this is a zingy soup with all the right amount of zing. The culprit? The savior? Half a cup of grated ginger, tempered by the peanut butter. Boo-yah! Joanne pointed out I was on a ginger kick, and yes, I am loving it!
This soup has a great mix of flavours – warm yet spicy, creamy yet light, zingy and sour. Soups get the shaft in the summer, but I think they are great any time. Share this with friends, because it makes a lot of soup. It also freezes well.