3 ratings

Athrak Soup

An authentic hot and spicy ginger root soup
Courtesy of Hari Ghotra

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

Ready in
20 m
5 m
(prepare time)
15 m
(cook time)
Calories Per Serving


For the Paste

  • 5 piece of fresh ginger, roughly chopped (about 2 inches)
  • 1 fresh chili, chopped
  • 3 cloves of garlic
  • 200 Grams canned tomatoes (about 8 ounces)
  • 200 Milliliters water (about 3/4 to 1 cup)

For the Masala

  • 1 Teaspoon cumin seeds
  • 1 Teaspoon salt
  • 1/2 Teaspoon turmeric
  • 1 Teaspoon garam masala

For the Garnish

  • Handful of fresh coriander (cilantro), chopped
  • Fresh ginger, julienned


For the Paste

Put the ginger, chili and garlic, into a blender and blend to a paste. Then add the tomatoes and water.

For the Masala

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).

Add paste very carefully as it will spit. Bring to a boil and then reduce the heat to a simmer.

Add salt, turmeric and garam masala, and leave to simmer for a few minutes. It will have a fairly liquid-y consistency.

Check the seasoning and adjust to taste.

For the Garnish

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.