Monday, March 25, 2013

Cooking up some tandoori spring...

Tropical Tandoori Carrot Quinoa Soup:

I bag frozen Goya tropical veggies. 
1 bag baby carrots
8 cups of water
3 tablespoons Garam powder
Red/yellow peppers
Sun dried tomatoes 
1 cup salsa
Tandoori paste to taste
Fresh basil
Sea salt
Olive oil
Cream cheese
Skim Milk
Quinoa cooked

Boil Goya veggies, carrots in water and garam powder till tender. Sauté peppers and tomatoes in oil. Cook Quinoa.

When veggies and pepper mix are done, purée in food processor till smooth. (Do about 3 cups at a time to get quite smooth.) Mix all blended veggies together with remaining water, one cup of milk and 1/2 cup of cream cheese. Drain quinoa and add mix. Add desired salt, pepper, cinnamon and tandoori paste to taste. Chop fresh basil and add right before serving. Enjoy!

Take a moment and check out the video blog of me telling you a little more about this soup. Hopefully, it will bring a little a little warmth your way - no matter if spring has arrived where you live. ;)
A special thank you to Gorilla Shark Pictures for making this video segment possible.

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