Arabic inspired soup with three taste

Ingredients for Arabic inspired soup with three taste

Instructions for Arabic inspired soup with three taste

To prepare the Arabic inspired soup with three taste recipe, please follow these instructions:

Cilantro yogurt: mix yogurt and coriander leaves and let it soak 1/2-1 hour.

Potato-Leek Soup with Cumin and coriander seeds cumin and coriander seeds coarse: impact. Chop onion and garlic coarsely. Slice the Leek in slice approximately 1 cm. and potatoes in coarse cubes. Heat the oil in a pan and add the cumin and coriander seeds and let it cook a couple of minutes, add the onion, garlic and leek and sauté a few minutes. Add the potatoes and bouillon (so it just covers the vegetables) and simmer the potatoes are tender. Blend the soup and season with salt and pepper.

Sweet potato soup with ginger: Chop the onion coarsely, ginger finite and cut the potato into cubes. Saute lies in the oil for a few minutes, then add the potato, ginger and bouillon (so it just covers the vegetables), and simmer the potatoes are tender. Blend the soup, add the cream and season with salt and pepper.

Serve the soup in a deep dish with 2/3 1/3 Sweet potato soup, potato soup and a spoonful of the coriander yoghurt. (It can be done reasonably festive as the three ingredients each have their own color, but try to mix as little as possible so you have a chance to taste the soups individually).

Tips:
You can't get sweet potato can be replaced by 4-5 carrots.