{"id":1123,"date":"2020-06-17T17:28:27","date_gmt":"2020-06-17T05:28:27","guid":{"rendered":"https:\/\/mfb-wordpress-ae-prod.azurewebsites.net\/explore\/uncategorized\/butter-chicken-soup-with-roasted-root-vegetables-coconut-and-mint-and-lime-yoghurt\/"},"modified":"2023-08-07T14:39:06","modified_gmt":"2023-08-07T02:39:06","slug":"butter-chicken-soup-with-roasted-root-vegetables-coconut-and-mint-and-lime-yoghurt","status":"publish","type":"post","link":"https:\/\/www.myfoodbag.co.nz\/explore\/2020\/06\/17\/butter-chicken-soup-with-roasted-root-vegetables-coconut-and-mint-and-lime-yoghurt\/","title":{"rendered":"Butter Chicken Soup with Roasted Root Vegetables, Coconut and Mint and Lime Yoghurt"},"content":{"rendered":"
<\/div>
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Butter Chicken Soup with Roasted Root Vegetables, Coconut and Mint and Lime Yoghurt<\/h2>\n
This dairy-free soup has got all the mild spicy flavours and creaminess butter chicken has, with natural sweetness from roasted pumpkin, kumara and carrots. Simply delicious with mint and lime yogurt! This recipe is from Nadia Lim's Fresh Start, Feel Good cookbook!<\/span><\/div>\n <\/div>\n \n
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Servings <\/span>4<\/span><\/div>\n
Prep Time <\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n <\/div>\n \n
\n \n

Ingredients<\/h3>

Chicken<\/h4>
  • 400-450g<\/span> boneless, skinless chicken thighs<\/span><\/li>
  • 2<\/span> Tbsp<\/span> Tandoori paste (store bought or see recipe below)<\/span><\/li>
  • 1<\/span> tsp<\/span> olive oil<\/span><\/li><\/ul><\/div>

    Soup<\/h4>
    • 300g<\/span> peeled pumpkin, diced<\/span><\/li>
    • 200g<\/span> orange kumara, peeled and diced<\/span><\/li>
    • 2<\/span> carrots, peeled and diced<\/span><\/li>
    • 1<\/span> tsp<\/span> runny honey<\/span><\/li>
    • 4<\/span> tsp<\/span> olive oil<\/span><\/li>
    • 1<\/span> leek<\/span><\/li>
    • 1<\/span> onion<\/span><\/li>
    • 1<\/span> Tbsp<\/span> curry powder<\/span><\/li>
    • 1<\/span> Tbsp<\/span> Tandoori paste<\/span><\/li>
    • 1<\/span> tsp<\/span> smoked paprika<\/span><\/li>
    • 3<\/span> cups<\/span> salt-reduced chicken stock<\/span><\/li>
    • 1<\/span> 400g can crushed tomatoes<\/span><\/li>
    • 1<\/span> cup<\/span> water<\/span><\/li>
    • \u00bd<\/span> cup<\/span> lite coconut milk<\/span><\/li><\/ul><\/div>

      Mint and lime yoghurt<\/h4>
      • \u00bd<\/span> cup<\/span> unsweetened natural yogurt or coconut yoghurt<\/span><\/li>
      • \u00bc<\/span> cup<\/span> chopped mint leaves<\/span><\/li>
      • Juice of \u00bd lime or \u00bc lemon<\/span><\/li><\/ul><\/div>

        To serve<\/h4>
        • Coriander leaves (optional)<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n
          \n

          Instructions<\/h3>
          • Preheat oven to 220\u00b0C. Line an oven tray with baking paper. <\/span><\/div><\/li>
          • Pat chicken dry with paper towels. Place in a bowl, coat in tandoori paste and set aside or marinate (at room temp) while you make the rest of the meal. <\/span><\/div><\/li>
          • For the soup, toss pumpkin, kumara and carrots with honey and half the olive oil in prepared tray. Spread out in a single layer, season well with salt and pepper and roast for 20-25 minutes or until soft. <\/span><\/div><\/li>
          • Meanwhile, finely dice leek and onion. Heat remaining olive oil in a large pot on medium heat. Cook leek and onion, with a good pinch of salt, for about 5 minutes or until soft (if sticking to the bottom of the pan and burning at any time, just stir in 1-2 Tbsp water, and it will unstick). Stir in curry powder, tandoori paste and smoked paprika and continue cooking for a further 1 minute. <\/span><\/div><\/li>
          • Stir in stock, tomatoes, water and coconut milk; bring to a simmer. Add roasted vegetables and continue simmering for a few minutes. Use a stick blender, food processor or blender to puree until smooth, adding a bit more stock or water if you'd like a thinner soup. Season to taste with salt and pepper. <\/span><\/div><\/li>
          • Heat olive oil for chicken in a large (preferably non-stick) fry-pan on medium-high heat. Season chicken with salt and cook for 6-8 minutes until just cooked through and golden on both sides. Set aside to rest for a few minutes before slicing or shredding meat with two forks. <\/span><\/div><\/li>
          • Blend yoghurt, mint and lime\/lemon juice until smooth and pale green. Season with salt. Alternatively, just finely chop mint and mix with yoghurt and lemon\/lime juice. Thin out with a little water if needed. <\/span><\/div><\/li>
          • To serve, ladle soup into bowls, top with shredded tandoori chicken and drizzle with mint and lime yoghurt. Garnish with coriander, if using. <\/span><\/div><\/li><\/ul><\/div><\/div>\n
            <\/div>\n <\/div>\n \n

            Notes<\/h3>
            Nutrition information:<\/strong><\/span><\/span>
            <\/div>\nEnergy: 387cals (1619kJ)<\/span><\/span>
            <\/div>\nProtein: 28.8g<\/span><\/span>
            <\/div>\nCarbohydrate: 28.9g (19.8g sugars)<\/span><\/span>
            <\/div>\nFat: 16.0g (5.9g saturated fat)<\/span><\/span>
            <\/div>\n\u00a0<\/span>
            <\/div>\nTandoori Paste:<\/strong><\/span>
            <\/div>\nMix together 1 tablespoon ground cumin, 2 teaspoons ground coriander, 1 tablespoon smoked paprika, 1 teaspoon ground turmeric, \u00bd-1 teaspoon ground chilli, 1 teaspoon finely minced\/grated ginger, 2 cloves minced garlic, 2 tablespoons tomato paste, 1 teaspoon salt and 2 tablespoons natural yoghurt. Makes \u00bd cup.\u00a0<\/span><\/span><\/div><\/div>\n \n
            \n \n
            <\/g><\/svg><\/span> Calories: <\/span>387<\/span>kcal<\/span><\/span><\/div>\n \n \n <\/div>\n \n \n<\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":3,"featured_media":15818,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2385,2377,2374],"tags":[],"class_list":["post-1123","post","type-post","status-publish","format-image","has-post-thumbnail","hentry","category-dinner","category-freshstart","category-recipes","post_format-post-format-image"],"_links":{"self":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/1123","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/comments?post=1123"}],"version-history":[{"count":1,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/1123\/revisions"}],"predecessor-version":[{"id":16324,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/1123\/revisions\/16324"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media\/15818"}],"wp:attachment":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media?parent=1123"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/categories?post=1123"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/tags?post=1123"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}