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3 large Red Bell Peppers
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6 Jalepeno Peppers
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6 cloves of Garlic (Lehsan)
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3 quarts Corn Kernels (fresh)
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½ cup Lime Juice (Nimbu Arakh)
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2 tsp. Salt (divided)
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1 can Light Coconut Milk
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1 tbsp. Butter (Makhan)
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1 quart of Leeks (chopped)
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3 cups Onions (chopped)
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2 ½ tbsp. Ginger Root (Adrak) (grated)
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½ bunch Fresh Cilantro/Coriander Leaves (Hara Dhania)
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3 quarts Water
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2 cups Red Potatoes (peeled & diced)
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¼ tsp. Cayenne Pepper
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¼ tsp. White Pepper
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2 cups Zucchini (diced)
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2 cups Carrots (Gaajar) (diced)
- Roast red bell peppers on grill until skin begins to blacken, (be sure not to burn it).
- Place grilled peppers in a large bag and let it steam for 10 minutes.
- Once the peppers have cooled peel discarding the skin and seeds.
- Dice the bell peppers, mince the jalapeno peppers and garlic and combine together. Combine corn, lime juice, salt, and coconut milk in a large stock pot and bring to a boil.
- Reduce heat and simmer for 10 minutes. Remove from the heat, strain through a colander into a large bowl reserving broth, corn, and cooking liquid.
- Melt butter in a large stock pot over a medium flame , add leeks, onion, ginger, and cilantro sprigs. Sauté for 5 minutes.
- Remove half the onion and leek mixture and reserve. Add half the corn mixture, diced potatoes, cayenne pepper, white pepper, salt and 3/4 the amount of water.
- Bring to a boil and reduce the heat to a simmer. While the soup is cooking, puree the remaining corn mixture with the remaining water in a blender until smooth.
- Add the pureed corn, reserved cooking liquid, roasted red bell peppers, carrots and zucchini to the pot and simmer for another 20 minutes.
Tip:Adjust seasonings if needed.
For a special evening add some freshly grilled shrimp before serving.
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