- Blend with an immersion blender, in a
traditional blender, or in a powerful
blender, such as a Vitamix. - Meanwhile, on the stovetop, make the
tempering (tarka). In a sauté pan, heat
the oil over medium-high heat. Add the
mustard and cumin and cook until the
mixture sizzles, about 30 seconds. Add
the curry leaves and cook until the
leaves turn slightly brown and begin to
curl. Be careful to mix occasionally so
the spices don’t burn. After 1 to 2
minutes, put the hot mixture into the slow
cooker. - Cook the soup for another 30 minutes
and serve immediately, garnished with
the cilantro and a lemon wedge. I love
axel boer
(Axel Boer)
#1