This idea came to me after looking at the original recipe which I got from the howtocook greatfood.com site. I made my own embellishment of this yummy soup and I find it tasting very yummy. It is an Ethiopian recipe and of course everyone has their own styles of cooking no matter where you are from. So here is my take on this lovely soup and enjoy.
I took a clean pot and added 2 cooking spoons of olive oil, 1 shallot or onion peeled and chopped , which I cooked until they were slightly brown and I added 1 small slice of ginger I peeled and chopped, 1 clove of garlic chopped, 1 bullion cube crumbled, mekelesha, 3 dashes of maggi or knorr aroma, and 1 pinch of coriander seeds I coarsely ground and stirred some more.
I added 1/2 bag of carrots and 2 potatoes that I peeled washed and cut in to tiny pieces and stirred in to the spicy mix. I added 1 pinch of cilantro and 2 quarts or 2 liters of water to the pot and let it cook for 25 minutes.
When the veggies was tender I turned the burner off of the stove and let it cool a little bit and got out my immersion blender or stick and started to blend on very low speed to avoid the splashing. I pureed them until it was a very velvety smooth consistency.
This is great to eat with dabo which is a type of Ethiopian bread and no I don’t mean injera because it is too soupy for injera and honey bread goes great with this too.
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