Athrak Soup

Athrak Soup
4 from 3 ratings
This recipe is very quick to make, which is what you want when you're dealing with the sniffles, but it also packs a punch. Ginger is not only a staple in Indian cuisine, it’s also known for its immune-boosting properties. Simply blend the ingredients in a blender, add the spices and leave it to simmer until you’re ready to curl up on the couch.Recipe courtesy of Hari Ghotra
Prep Time
Cook Time
Total time: 20 minutes
  • 5 piece of fresh ginger, roughly chopped (about 2 inches)
  • 1 fresh chili, chopped
  • 3 cloves of garlic
  • 200 gram canned tomatoes (about 8 ounces)
  • 200 milliliter water (about 3/4 to 1 cup)
  • 1 teaspoon cumin seeds
  • 1 teaspoon salt
  • 1/2 teaspoon turmeric
  • 1 teaspoon garam masala
  • handful of fresh coriander (cilantro), chopped
  • fresh ginger, julienned
  1. Put the ginger, chili and garlic, into a blender and blend to a paste. Then add the tomatoes and water.
  2. Heat the oil in a pan and add cumin seeds and fry for a few seconds until they pop and become fragrant (but be careful as they burn very quickly).
  3. Add paste very carefully as it will spit. Bring to a boil and then reduce the heat to a simmer.
  4. Add salt, turmeric and garam masala, and leave to simmer for a few minutes. It will have a fairly liquid-y consistency.
  5. Check the seasoning and adjust to taste.
  6. Remove from heat, stir in the fresh coriander (cilantro), and top with a sprinkle of ginger strips. Serve in a bowl with some buttered roti.