Ingredients:

• 4 cups – Chicken broth
• 1 – potato, peeled and chopped
• 1 – carrot, chopped finely
• 1 – onion, chopped finely
• 1 – tomato, chopped
• 1/2 cup – raw Rice
• 1 cup – Coconut Milk
• 1 tbsp – Lemon juice
• Few curry leaves, chopped
• Coriander leaves, chopped
• 1 tbsp – oil
• Salt to taste
• 2 – Garlic flakes
• 1 inch – Ginger
• 4 – Green chillies
• 1/2 inch – Cinnamon
• 2 – Cloves
• 1 tsp – Coriander seeds
• 1 tsp – Cumin seeds
• 2 – Cardamoms
• 4 – black pepper
• 1/2 tsp – Red Chilli powder
• 1 inch – fresh Turmeric
• 1/4 tsp – aniseeds

Method:

1. Heat oil in a large, deep pan. Add onion and fry till light brown .
2. Add the ground paste and stir for 2 mins.
3. Add curry leaves and simmer for a minute.
4. Add carrot, potatoes, rice and chicken broth.
5. Simmer for a minute .
6. Cover the pan and let the vegetables cook till tender.
7. Remove from fire and let it cool.
8. Blend soup mixture well.
9. Put the blended puree in a pan and add salt, lemon juice and coconut milk.
10. Bring to boil.
11. Garnish with coriander leaves.
12. Serve hot.

Recipe courtesy of Alison Pinto