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Indian Cumin Soup


8 cups
Cumin seeds
5 tbsp
2 small
Coriander seeds
3 tbsp
½ tsp
Freshly ground pepper
1 ½ tsp

Put the water into a soup kettle. Add the cumin seeds and place in a warm place for 8 to 10 hours or overnight. With a sharp knife, cut the skin and pith from the lemons. Remove the lemon pulp from the membranes and set aside.

Strain the cumin broth into a bowl and reserve. Place the soaked cumin seeds, coriander, cayenne, freshly ground pepper, the lemon pulp and 2 cups of cumin broth into a blender. whirl for about 3 minutes. Pour into a pan. Place over high heat and boil for 3 or 4 minutes. Add the remaining cumin broth. Remove from the stove and add salt. Allow the soup to rest for 1 hour in a warm place. Pour through a strainer once more. The soup may be served hot or cold.