Taro Root (Arbi) Soup
Taro root is a good alternative starch! It is high in fiber, lower in calories and slow releasing sugars than potato. It has a distinct slimy flavor which can be minimized by frying or making soup. Enjoy the soup on a cool summer day. Even on a cold night it keeps you warm!
- ~ 6 – 7 large taro root – boil soft and remove skin or (wash, cut them in halves and microwave covered in 1 cup water for 15 min)
- 1 cup yogurt or use 3 cups Bulgarian buttermilk
- 4 cups water – eyeball it (for a thicker consistency add less water)
- 1/4 cup cilantro – finely chop
- Food process finely 1″ piece ginger, 1/4″ piece turmeric, 1/2 stem curry leaves and 1 green chilli
- 1 tbsp olive oil and 1 tbsp butter
- 1 tsp small mustard seeds
- 1/8 tsp carom (ajwain)
- 1/4 tsp asafoetida (hing)
- 1/4 tsp fenugreek seeds (methi)
- 1/4 tsp turmeric powder (haldi, arrishana)
- 1/2 tsp cayenne (or Deggi mirch for color and distinct hot flavor)
- 1 1/4 tsp sea salt or to tatse
- 1/2 tsp besan (gram flour)
- 1 to 2 cloves (long)
- Blend smooth – boiled taro, yogurt and half of the water and set aside.
- In a 4 qt pot temper mustard, carom and asafoetida in oil.
- Reduce heat – add fenugreek, long, turmeric, cayenne, butter, salt, besan and fresh blend. Saute for few min.
- Then add the blended mix – bring it to a boil on medium heat by stirring constantly to prevent curdling of the mix.
- Your choice to make it thin or thick by adding water. Simmer for few min more and adjust salt.
- Garnish with finely cut cilantro. Serve the soup in the round, small and hollow crust loaf by removing the interior.
- When I make this soup thick, I enjoy it with a scoop of cottage cheese! Top it off with your favorite cheese, crackers, etc.