Opo Squash & Carrots Goan Soup

Incorporating flavors from the cuisine from Goa, India, is always a favorite. Much like Chettinad style flavors from South India, I adapt it for curries or soups that I make on and off.

Most Indian cuisine involve a combination of toasted spices powdered as well as some ground paste to make up the aromatic and mouth-watering masala base.

In this recipe, similar technique is used: turmeric, curry leaves, black pepper, cumin, coriander, dry red chilies, poppy seeds are toasted and ground to a powder. Grated ginger, minced garlic, grated coconut, tamarind concentrate and tomatoes are ground to a fine paste. Then the two are sauteed in oil to release the flavors and used as the base flavors for this soup.

Ingredients
Opo squash, peeled, pulp removed and diced
Carrots, peeled and diced
1 medium onion,  diced
4 cups vegetable stock or water
1 Tbsp vegetable oil
2 cups coconut milk

For the masala powder:
1 Tbsp coriander seeds
1 tsp cumin seeds
1 tsp poppy seeds
1 tsp black pepper
2 to 3 dry red chilies
1 tsp turmeric powder
6 to 8 curry leaves

For the masala paste:
¼ cup grated coconut
1 tomato, chopped
2 Tbsp grated ginger
4 garlic cloves finely minced
¼ cup tamarind water/juice* OR 1 tsp tamarind concentrate

*If using tamarind fruit pulp, seeded, then soak it in hot water and extract the water. For about a walnut size tamarind pulp, add about 2/3rds cup hot water, allow to soak for 5 minutes and extract the juice

Preparation

1. Toast the masala powder spiced till they bloom; then powder it
2. Grind the masala paste ingredients to make a fine paste
3. Heat oil in a pan, add the masala powder and masala paste and sauté till aroma releases, about 4 minutes in medium heat
4. Add the veggies and stock/water and simmer over medium heat till veggies are cooked but not mushy
5. Taste and adjust salt 
6. Stir in coconut milk and garnish with cilantro if preferred
7. Serve warm