Tandoori seasoning—a blend of coriander, cumin, garlic, paprika, ginger, cardamom, and saffron—combines with shiitake mushrooms, sweet yams, and fresh tarragon for a soup that is earthy yet exotic. This is one of my favorite soups.
Tandoori seasoning is an aromatic mix of spices. Orange- and red-colored seasoning mixes typically include cumin, garlic, ginger, coriander, and paprika. Some will add in turmeric, cayenne pepper, nutmeg, onion, clove, cinnamon and saffron. If you don’t have tandoori seasoning, you can use curry powder in a pinch, or you can make your own tandoori blend by searching “tandoori spice blend recipes” online (leaving out any salt).
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Tandoori Soup
- Total Time: 1 hour 5 mins
- Yield: 6 to 8 (makes 11 cups) 1x
Ingredients
Scale
- 1 cup chopped shallots (or onion)
- 6 cups water
- 1½ pounds white potatoes, peeled and chopped into ¾-inch pieces (about 3½ cups)
- 1 pound yams, peeled and chopped into ¾-inch pieces (about 2 cups)
- 4 ribs celery, sliced (about 1½ cups)
- 1 can cooked navy or other white beans (15 ounces; about 1½ cups), drained and rinsed
- 1 tablespoon tandoori seasoning
- 1½ teaspoons granulated garlic
- 1½ teaspoons dried basil
- ⅓ pound shiitake mushrooms, thinly sliced (about 2½ cups)
- 3 cups coarsely chopped Swiss chard or beet greens
- 1½ cups cooked brown lentils, drained
- 2 tablespoons chopped fresh tarragon (or 1 teaspoon dried)
Instructions
- Heat 1 tablespoon of water in a soup pot over medium-high heat. When the water starts to sputter, add the shallot (or onion), and cook, stirring, for 3 to 5 minutes, adding a little water as needed.
- Add the water, potatoes, yams, celery, half of the can of beans (or ¾ cup), tandoori seasoning, garlic, and basil. Bring to a boil.
- Reduce the heat to medium-low, then cover and cook for 15 to 20 minutes, or until the potatoes are tender.
- Blend the soup with an immersion blender until it is mostly smooth. (If you don’t have an immersion blender, carefully ladle the soup into a blender and blend, then return it to the pot.)
- Stir in the mushrooms, greens, lentils, remaining white beans, and tarragon, and cook covered on low for 15 minutes.
- Prep Time: 25 mins
- Cook Time: 40 mins
Nutrition
- Serving Size: ⅛ recipe (about 1.3 cups)
- Calories: 267
- Sugar: 7g
- Sodium: 197mg
- Fat: 1g
- Saturated Fat: 0.1g
- Carbohydrates: 56.5g
- Fiber: 12.1g
- Protein: 11.1g
- Cholesterol: 0
I've been meaning to check out Penzey's since I live near Oak Park. This recipe gives me the incentive to go there soon.
Cant wait to try this one!
I've made this twice in the last week and just love it; hope you do too! 😉
Bravo Cathy --- what a fantastic combo of flavors! Every cell in my body gave this soup a standing ovation! I will make this again for sure!
Yay!! Thanks auntie! 😉 xo
Made this soup today for the first time. I increased the garlic and the Tandoori spice (used the Penzey's brand). I also only pureed about half the pot with my immersion blender, so my soup was thick and creamy, but still had a LOT of texture. This is SO tasty, Cathy! Thank you for another outstanding recipe.
Thanks for the comment, Kris! I love this soup but not many people have made it. Maybe it sounds too weird. 😉 But I'm glad you gave it a try!
I'll give it a try!sounds like my cup of tea 😉
Hello,
I noticed Saffron was in the beginning description but did not see it in the ingredient listing. Should this be a part of the recipe? I have some that I don't currently have any recipes to use it with.
Thank you
It is sometimes used in Tandoori blends, which I use in this recipe. I think this recipe would be a good use for a pinch of saffron, or in some jasmine rice. Google "uses for saffron" for more ideas. 🙂
How did I miss this recipe after all these years?? Just made this and it’s absolutely delicious….we love it!! So creamy, so flavorful- perfection!!
This will be one of my new go-to soups! Thank you Cathy ❤️
Hi Karyn! 🙂 Oh man, haven't made this in so long; I'll have to now. Thanks for the comment!