INGREDIENTS:
2-6 Dried red peppers broken in half
1 Tbsp. Peanut oil – or whatever oil you like
4 cans chicken broth
4 cans vegetable broth
1 Tbsp. Garam Masala – available at Indian stores
1 Tbsp. Garlic Powder
1 Tbsp. Ginger Powder
1 tsp. Tumeric
1 cup chick pea flour
water
4 – 8 sprigs cilantro
2 Tbsp. lemon juice
Heat oil in wok then add peppers. Use the 6 only if you like it spicy…like I do! Stir fry for about 20-30 seconds until brown. Add 3 cans of the vegetable broth, 4 cans of the chicken broth, and the Garam Masala, garlic, ginger, and tumeric. Bring to a rolling boil for about 20 minutes, and add the remaining can of vegetable broth, and boil 10 more minutes. Mix water with the flour until it forms a smooth paste. The key is to add the water slowly and keep mixing. The paste will start out like a dough ball, but will gradually thin out. The final consistency should be like Elmer’s glue. Stir this mixture slowly into the boiling soup. The key here is to add it slowly and keep stirring constantly. This will help prevent severe clumping.Add the cilantro and the lemon juice and boil for 20 seconds. Remove from heat and enjoy. This keeps well in the refrigerator for up to a week.