Karma soupra

Categories: February, can be frozen, soup

Ingredients

• 120g yellow split peas
• 40g butter or ghee
• 1 onion, chopped
• 30g piece root ginger, finely grated
• 1/2 tsp turmeric
• 1/2 tsp garam masala, plus extra to serve
• 50g basmati rice
• 200g peeled, deseeded butternut squash, roughly diced
• 1.3-1.5 litres fresh vegetable stock, hot
• 200ml coconut milk
• 1/2 tsp cumin seeds
• 2 garlic cloves, finely chopped
• 1 red chilli (deseeded if you like), chopped
• small handful of chopped fresh coriander

Directions

1. Put the split peas in a saucepan, cover with water and bring to the boil. Simmer for 20 minutes, drain and set aside.

2. Heat 25g butter or ghee in a large saucepan over a medium heat. Fry the onion and ginger for 5 minutes, stirring, then add the turmeric and garam masala and cook for 2 minutes.

3. Stir in the cooked split peas, the rice and squash. Add enough stock to cover and bring to a simmer. Cook for 30-40 minutes, or until thickened and the rice and squash are cooked. Stir in the coconut milk, remove from the heat and season.

4. Heat the remaining butter or ghee in a separate pan until foaming. Add the cumin, garlic and chilli and cook, stirring, for 1-2 minutes. Drain on kitchen paper.

5. Blend the soup. Garnish with the chilli mix, coriander and extra garam masala to serve.

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