Hyderabad Lime Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cinnamon stick6 whole cloves3 green cardamom pods1 tsp. black peppercorns1 1/2 tbslp. ghee or light vegetable oil2 med. onions, peeled and chopped5 med. potatoes, scrubbed and cut into 1" cubes1/4 tsp. turmeric6 c. water or stock1/4 firmly packed cilantro2/3 c. light coconut milk1/3 c. fat-free half-and-halfjuice of one small lime
Crush cinnamon, cloves, cardamom, and black pepper; wrap and tie in cheesecloth. Heat ghee or oil in soup pot, saute onions and potatoes until onions begin to brown. Add turmeric, spice bag, and water or broth and bring to a boil. Simmer until vegetables are thoroughly cooked and tender (about 35 minutes). Turn off heat, stir in cilantro and salt to taste.
Remove spice bag, squeeze out whatever juice remains. Puree the soup, heat to piping hot, add coconut milk, cream and season to taste. Serve sprinkled with a little lime juice.
Number of Servings: 8
Recipe submitted by SparkPeople user LESSTHANZERO.
Remove spice bag, squeeze out whatever juice remains. Puree the soup, heat to piping hot, add coconut milk, cream and season to taste. Serve sprinkled with a little lime juice.
Number of Servings: 8
Recipe submitted by SparkPeople user LESSTHANZERO.
Nutritional Info Amount Per Serving
- Calories: 170.9
- Total Fat: 6.1 g
- Cholesterol: 6.3 mg
- Sodium: 27.9 mg
- Total Carbs: 27.0 g
- Dietary Fiber: 3.4 g
- Protein: 3.6 g
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