Creamy Turmeric-Spiced Mysore Rasam Soup

A comforting and flavorful soup originating from the city of Mysore in India, featuring a rich and creamy turmeric-spiced broth, served hot with a dollop of creamy coconut yogurt. This Mysore Rasam Soup is a twist on the classic South Indian soup, adding a delicious and velvety texture that will leave you wanting more.

🛒 Ingredients

• 2 tbsp Ghee
• 1 tsp Turmeric powder
• 1/2 tsp Red chili powder
• 1 tsp Ground cumin
• 1/2 tsp Ground coriander
• 1 1/2 tsp Salt
• 1 inch Fresh ginger
• 1 large Onion
• 3 clove Garlic
• 1 can (14 oz) Coconut milk
• 2 cups Chicken or vegetable broth
• 1 cup Heavy cream
• Fresh cilantro
• 4 count Lime wedges

👨‍🍳 Instructions

1. 1

   Step 1: In a large saucepan, heat the ghee over medium heat.

2. 2

   Step 2: Add the turmeric powder, red chili powder, ground cumin, ground coriander, and salt. Cook for 1 minute, stirring constantly.

3. 3

   Step 3: Add the fresh ginger and onion to the saucepan and cook until the onion is translucent.

4. 4

   Step 4: Add the garlic and cook for 1 minute.

5. 5

   Step 5: Pour in the coconut milk and broth, and bring the soup to a simmer.

6. 6

   Step 6: Reduce the heat to low and let the soup simmer for 20 minutes.

7. 7

   Step 7: Use an immersion blender to puree the soup until smooth.

8. 8

   Step 8: Stir in the heavy cream and cook for 2 minutes.

9. 9

   Step 9: Taste and adjust the seasoning as needed.

10. 10

    Step 10: Serve the soup hot, garnished with fresh cilantro and a dollop of coconut yogurt, and accompanied by lime wedges.

11. 11

    Step 11: Serve immediately.

💡 Pro Tips

To make this recipe perfect, be sure to use high-quality spices and fresh ingredients. To avoid common mistakes, don't overcook the soup, as it can become too thick. Store leftovers in the refrigerator for up to 3 days and reheat as needed.

📊 Nutrition per Serving