| Prep: 20 mins | Cook: 40 mins – 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 205 | 6g | 0.9g | 31g |
| sugars | fibre | protein | salt |
| 14g | 5g | 6g | 0.8g |
The Tangy Taste of Tradition
Inspiration for a recipe can arise from the most unexpected places, and for me, it was during my travels to Southeast Asia where I discovered the delight of a fruit-based concoction called Tamarind Soup. It was love at first slurp with its tantalizing blend of sweet, sour, and savory flavors dancing on my palate.
While my heart still belongs to hearty mountain fare, I couldn’t resist the allure of this exotic dish. Drawing from my culinary adventures, I adapted the recipe to include ingredients that would resonate with my Rockies-infused repertoire, yet stay true to its Asian roots.
Finding the Balance
Mastery in cooking often equates to the balance of flavors. With Tamarind Soup, achieving that balance is a sublime journey. The tangy tamarind pulp seamlessly blends with the sweetness of ripe tomatoes and pineapple chunks, while a mix of sweet potatoes and chickpeas bring in the warm, earthy notes. Sauteed onions and garlic in vegetable oil add a savory edge, offset by the light, refreshing crunch of bell peppers and carrots.
Guess the amalgamation doesn’t stop at its flavors, though. This recipe is a nutritional powerhouse, too. Tamarind is known for its digestive health benefits, while tomatoes, carrots, and bell peppers are packed with vitamins. Add the protein-rich chickpeas and fiber-filled sweet potatoes to the mix, and you have a soup that’s not only delicious but also wholesome and satisfying.
Perfect Pairings
Considering its fruity base and tangy undertones, this soup reminds me of Tomato Gazpacho with a twist. I love serving it as a starter or a light meal alongside a crusty rustic bread or to complement a grilled trout or game meat main course. It also works beautifully with an Asian inspired stir-fry or crispy spring rolls. It’s the versatility of this delightful soup that makes it a favorite in my culinary arsenal.
The rich flavors, the nutritional benefits, and its adaptability to serve alongside various cuisines, make Tamarind Soup a dish that holds a special place in my kitchen and my heart. It’s a little taste of my travels that I’m thrilled to share with you and for you to discover its magic too. Enjoy!
What You’ll Need
- 1 cup of fresh tamarind pulp
- 2 liters of water
- 2 large ripe tomatoes, diced
- 1 medium onion, chopped
- 3 cloves of garlic, minced
- 2 tablespoons of vegetable oil
- 1 large carrot, peeled and sliced
- 2 sweet potatoes, peeled and chopped
- 1 cup of pineapple chunks
- 2 green or red bell peppers, diced
- 1 cup of cooked chickpeas
- Salt to taste
- 2 tablespoons of sugar
- Fresh coriander leaves for garnish
Method
Step One
First, prepare the ingredients. To do this, you need to peel and chop/slice the onion, garlic, carrot, sweet potatoes and bell peppers. Dice the tomatoes. Extract 1 cup of fresh tamarind pulp and cook the chickpeas if they are not cooked yet.
Step Two
In a large pot, heat up the vegetable oil over medium heat. Add the chopped onion and minced garlic. Sauté them until they become soft and golden brown.
Step Three
Add the diced tomatoes into the pot together with the tamarind pulp. Cook and stir for about 5 minutes until the tomatoes start to break down and the tamarind pulp is completely dissolved.
Step Four
Pour 2 liters of water into the pot. Then add the chopped sweet potatoes and sliced carrot. Let it simmer for about 20 minutes until the vegetables are tender.
Step Five
Once the vegetables are cooked, add the pineapple chunks, diced bell peppers, and cooked chickpeas into the pot. Season it with salt and sugar. Stir well and let it simmer for another 10 minutes.
Step Six
Taste the soup and adjust the seasonings as needed. Add more salt or sugar if necessary. Turn off the heat once you are satisfied with the taste.
Step Seven
Ladle the soup into bowls. Garnish with fresh coriander leaves before serving. Enjoy your tamarind soup while it’s hot.
