Curried Spinach Soup (Palak Shorva)

Ingredients

• 5 cups vegetable stock
• 1 tablespoon light olive oil
• 1 medium onion, thinly sliced (about 2 cups)
• salt and pepper
• 4 garlic cloves, finely chopped
• 2 teaspoons cumin seeds, toasted and ground
• 2 1/4 teaspoons coriander seeds, toasted and ground
• 1 1/4 teaspoons ground fenugreek
• 1/2 cup long-grain white rice
• 2 bunches fresh spinach, stems removed (or 3 small bunches)
• 1 cup coconut milk
• 1 tablespoon fresh lemon juice
• 1/4 cup unsweetened dried shredded coconut

Directions

1. 1

   Heat the stock over low heat.

2. 2

   In a separate soup pot, heat the oil and add onions, 1/2 tsp salt, and a few pinches of pepper.

3. 3

   Saute the onions over medium heat until tender, about 7-8 minutes.

4. 4

   Add garlic and spices to onions, saute 2 minutes.

5. 5

   Add rice to onion mixture, and 3 cups of warm stock; cover and cook over medium heat for about 20 minutes, until rice is tender.

6. 6

   Add spinach, 1/2 teaspoon salt and 2 cups of stock, and cook uncovered until spinach is wilted and soft.

7. 7

   Puree the soup in a blender or food processor and return it to the pot over low heat.

8. 8

   Add coconut milk, and stock if necessary to reach your desired consistency.

9. 9

   Add lemon juice and season to taste with salt and pepper. Cook 20 more minutes.

10. 10

    Toast the coconut in a dry saute pan over medium-low heat until it begins to turn golden, about 2 minutes.

11. 11

    Garnish each serving with a sprinkle of toasted coconut.