3 cups vegetables of your choice, chopped (leek and potato, zucchini, broccoli, asparagus work well)
1 quart stock, chicken or vegetable
*1 teaspoon garam masala
Kosher salt
*Garam masala
1 tablespoon ground cumin
1½ teaspoons ground coriander
1½ teaspoons ground cardamom
1½ teaspoons ground pepper
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
Instructions
To make the soup
Sauté onion in olive oil or butter for about ten minutes, or until transparent. Add clove garlic and sauté another minute. Add chopped vegetables and stock and bring to a low boil, then simmer for about 20 minutes, until the vegetables are softened and tender. Working in batches, put the whole thing in a blender or food processor and pulse until smooth. We like using an immersion blender because the mixture can be pureed right in the pot.
When smooth, add garam masala and salt to taste; stir until mixed thoroughly.
To make the garam masala (there are many variations; this is a basic one)
Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl. Place mix in an airtight container, and store in a cool, dry place.)
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2012/07/22/anja-comes-to-town/