Recipe

Carrot masala soup with Davai Dumplings

Lotte Boonstra

Wed, 11 Oct 2023 00:00:00 GMT

Serves 4

Prep 10 min

Cook 40 min

Total 50 min

What

1
In a soup-appropriate pan, heat a thin layer of neutral oil over medium heat.
2
Add the thinly sliced onions to the hot oil and allow them to caramelize.
3
While the onions are caramelizing, chop the garlic (no need to finely mince as you'll be blending later) and add it to the onions. Sauté until fragrant.
4
Add the garam masala and ground cinnamon to the pan, toasting the spices for 30 seconds to a few minutes, until their oils become aromatic.
5
Peel and slice the carrots into even pieces and add them to the pan.
6
Drain the chickpeas and add them to the pan with the carrots.
7
Sauté the carrots and chickpeas for a few minutes.
8
Pour in the water and crumble the vegetable bouillon cube into the pan. Simmer for 30 minutes.
9
After simmering, transfer the soup to a high-power blender for a smooth consistency.
10
Return the smooth soup base to the pan and add the coconut cream, fresh parsley, lemon juice, and salt. Gently mix the coconut cream for a two-tone effect.
11
Bake the Davai Dumplings until golden and hot.
12
Serve the creamy soup in bowls, topping it with a few dumplings and garnishing with extra parsley. Enjoy!

For an added creamy touch to your soup, refrigerate a can of full-fat coconut milk. As it chills, the fat naturally separates from the water, forming a luscious coconut cream. Carefully scoop out this creamy layer for an extra-rich experience!