Restaurants›Ella Dining Room & Bar›Pigeon Pea And Tamarind Soup Recipe

Pigeon Pea And Tamarind Soup Recipe

Inspired by Ella Dining Room & Bar
Time1h
Serves4

Carrot Tartar, Coconut Cream, Cilantro

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Soup Ingredients

Method

Soup Preparation

1

Prepare Pigeon Peas

Soak pigeon peas in water for at least 4 hours or overnight. Drain and rinse.

2

Sauté Vegetables

In a large pot, heat olive oil over medium heat. Add chopped onions and minced garlic; sauté until translucent.

3

Cook Soup Base

Add chopped carrots and soaked pigeon peas to the pot. Pour in vegetable broth and bring to a boil. Reduce heat and let simmer for 30 minutes, or until peas are tender.

4

Add Flavor

Stir in tamarind paste, salt, and black pepper. Allow to simmer for an additional 10 minutes.

5

Blend Soup

Using an immersion blender, blend the soup until smooth. Adjust seasoning if necessary.

6

Serve

Ladle soup into bowls, drizzle with coconut cream, and garnish with chopped cilantro and a squeeze of lime.