Rasam Soup

Name: Rasam Soup
Ingredients: 2 tbsp Tamarind Paste; 2 medium Tomato; 1 medium Onion; 1 inch Ginger; 2 cloves Garlic; 1 tsp Spices; 1 tsp Salt; 1 tbsp Ghee; 4 cups Water

A recipe from the Bmarchai Recipes collection.

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Nutrition (per serving)

850Calories

85 gProtein

55 gCarbs

35 gFat

8 gSugar

900 mgSalt

Ingredients

2 tbsp Tamarind Paste
2 medium Tomato
1 medium Onion
1 inch Ginger
2 cloves Garlic
1 tsp Spices
1 tsp Salt
1 tbsp Ghee
4 cups Water

Method

Combine tamarind paste, tomato, onion, ginger, and garlic in a blender or food processor and blend until smooth, about 2 minutes.
Heat ghee in a large pot over medium heat until melted, about 1 minute, then add the blended mixture and cook stirring occasionally until fragrant, 5 minutes.
Add spices and salt, and stir to combine, then cook for 1 minute, stirring constantly.
Add water and bring to a boil, then reduce the heat to low and simmer until the flavors have melded together, 15–20 minutes, stirring occasionally.
Use a fine-mesh strainer to strain the soup into a clean pot, discarding the solids.
Bring the soup to a simmer over medium heat and cook until heated through, about 5 minutes, stirring occasionally.
Taste and adjust the seasoning as needed, then serve hot, garnished with chopped fresh cilantro, if desired.