Description
This soup is wonderfully creamy and packs a flavorful punch with its spicy, smoky Indian and Mexican ingredients.
Ingredients
Scale
- 1 tablespoon + 1 teaspoon of extra-virgin olive oil
- 2 medium garlic cloves, minced
- 1 large squash peeled, seeded, and diced ( about 2 cups chopped and peeled)
- 1 medium Spanish onion, minced
- 2 teaspoon kosher salt
- 1 inch (2.5 cm) piece fresh ginger, peeled and minced
- 1 teaspoon Arborio rice
- 1 cup (240 ml) almond milk (plain and unsweetened)
- 2 tablespoons golden raisins
- 1 guajillo chile, seeded
- 1 1/2 teaspoon tamari
- 1 teaspoon fresh lime juice
- 1 teaspoon dried Mexican oregano
- 3 tablespoon almond oil
- 1 jalapeno, seeded
- Optional: Yogurt and toasted pumpkin seeds, for serving
Instructions
- Heat the oil in a large, heavy-bottomed pot over medium heat.
- Add the garlic, squash, onion, and 1 tablespoon of the salt.
- Lower the heat to medium low and cook for 15 minutes, until the vegetables soften and become translucent.
- Next add the ginger and jalapeno and cook, uncovered, for another 10 minutes until everything is soft.
- Add the rice, almond milk, and 3 cups (720 mil) of water.
- Bring to a boil and add the raisins, guajillo chile, tamari, lime juice, oregano, and another 1/2 teaspoon of salt. Turn the heat to a low and let simmer for 20 minutes.
- Next, transfer the soup to a blender, add the almond oil and vinegar, and purée for 3 to 4 minutes, scraping down the sides of the blender several times to make sure all of the ingredients get fully incorporated. You could also use an immersion blender, though a regular blender tends to make the soup smoother.
- Season with the remaining 1/2 teaspoon of salt. You may need to add more water if the soup is too thick.
- Ladle into soup bowls and garnish with some plain yogurt and toasted pumpkin seeds, if you like, and serve immediately.
- Store leftovers in an airtight container in the refrigerator for up to a week or in the freezer for 3 months.
- Prep Time: 20 min
- Cook Time: 50 - 60 min
- Category: Soup
- Method: Blending
- Cuisine: Mexican indian