A simple soup with few ingredients can become a comforting hearty meal with the right spices. This super easy vegetable soup with Garam Masala quickly became one of my favorite winter meal.
Did you ever cook something completely random, improvising with what you have available?
I do it often. Especially during the week when I’m too tired to make an elaborate recipe. I look in the fridge and in the pantry, in search of inspiration.
Often I go back to dishes that requires just a couple of ingredients and that I know how to cook by heart so I don’t have to think about the recipe, like this Creamy Mushrooms Pasta or Spaghetti Aglio Olio e Peperoncino.
Or sometimes I do an omelette or a quiche with whatever vegetable and cheese I have available. They always come out different but always really delicious and filling.
One time I had some leftover carrots and since I don’t like to eat carrots on its own as a side dish, I decided to turn them into a soup. It must have been a really inspired night, probably influenced by the curry recipe I made the day before, but I started putting together ingredients and then I used the brand new Garam Masala powder I just put in my pantry (for the curry I made the day before). And Biddibi Boddibi Boo, just like magic, a delicious soup came to life.
It really surprised me, because until now, I was never able to make asian inspired meals a success, unless I followed a specific recipe. I immediately wrote it down and made it many more times since then. Yes, it became my favorite winter soup!
What is Garam Masala
Garam Masala (गरम मसाला in Hindi) is a mix of spices, typical in Indian and Pakistani cuisine. Its name means Hot Spice.
You can find it in Indian currys, like the famous Tikka Masala. It goes very well with meats like chicken and lamb, or with vegetables and legumes.
Garam Masala comes from a long tradition and starts by toasting and grounding spices like cinnamon, cumin, coriander, cardamom, cloves, black pepper and turmeric. But there are many different variations, just like every curry spice. Every family, region, Country, has its own mix of spice to make the best Garam Masala.
The one I used has coriander, cumin, chili pepper, nutmeg, black pepper, cardamom, cloves, fennel seeds and bay leaves.
You can easily find it in asian supermarkets or online. See the end of this post to see some examples.
Or if you feel adventurous and want to make it from scratch, check out this great recipe for Homemade Garam Masala powder.
Garam Masala Vegetable Soup
- 1 lt (4 cups) Water
- 100 ml (1/2 cup) Coconut Milk
- 1 tbsp Coconut Oil
- 1 large Carrot diced
- 1 large Potato diced
- 1 clove Garlic
- 1/2 Yellow Onion
- 1/2 can Tomatoes
- 2 tbsp Garam Masala
- 1/2 tbsp Sugar
- Chili Pepper Flakes
- Mince the onion and garlic, then add them together with melted coconut oil in a pot and turn on the heat.
- When they start to sizzle, add the diced carrots and potatoes.
- Cook for 1-2 minutes, then add the crushed tomatoes, sugar, salt, Garam Masala and chili flakes.
- Mix and cook for another couple of minutes, then add the water and turn down the heat.
- Let it simmer for about 20 minutes, then add the coconut milk. Simmer for another 5-10 minutes.
- Adjust with seasoning if necessary and serve.
- Sprinkle with chopped parsley or coriander to taste.
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