About the Recipe
12 oz spinach, fresh or frozen is fine
2 medium onions finely chopped
5 cloves of garlic
2 tbsp of ghee (or vegetable oil)
3 inch piece of ginger chopped
2 teaspoons of coriander
2 teaspoons of ground cumin (or more if you like)
1 teaspoon of turmeric
5 cups of chicken broth
4 cups of tomatoes diced (or 32 oz canned diced or crushed)
1 tbsp of tomato paste
2 cups of heavy cream
Salt to taste
In a large saucepan or pot, heat the ghee or oil on medium. Add chopped onions. Saute for 5-10 minutes. Add garlic, ginger, coriander, cumin, turmeric, cayenne, and cardamom. Saute for 3 minutes more.
Add broth and bring to a boil. Add spinach and tomatoes and bring back to a quick boil.
Turn off heat and transfer to a blender and blend until a thick consistency, just a few seconds. The spinach has to be broken up so there aren't long strands (see photo above). Try not to make it into a puree.
Add back to the pot and add cream, slowly to avoid curdling.
Add salt to taste and more cayenne and cumin if you wish.
Simmer for 10-20 minutes if you wish to enhance the flavor of the spices.
Serve with cilantro as garnish.
If you would like to have this soup as a main course with more substance, you can add chicken to the pot after you add the spices. It’s probably best if the chicken is cut into pieces. Make sure to remove the chicken prior to blending the soup. Afterward, add the chicken back to the pot along with the blended soup.