Pakistani Chinese Style Cawl Cennin

Ingredients

In the original Welsh Cawl Cennin, the soup is typically made with carrots, leeks, potatoes, and lamb. However, in this Pakistani Chinese adaptation, we focus solely on carrots and introduce the bold flavors of Pakistani Chinese cuisine. The addition of spices like ginger, garlic, and chili gives the soup a distinct spicy kick, which is not present in the original version. We alse have the original recipe for Cawl Cennin, so you can check it out.

• 500g (1.1 lb) carrots, peeled and chopped 500g (1.1 lb) carrots, peeled and chopped
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 green chili, finely chopped 1 green chili, finely chopped
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 5g, 0.5g
• Carbohydrates (total, sugars): 25g, 10g
• Protein: 3g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the chopped onions and sauté until they turn translucent.
3. 3.
   Add the minced garlic, grated ginger, and chopped green chili. Sauté for another minute.
4. 4.
   Add the cumin powder, coriander powder, and turmeric powder. Stir well to coat the onions and spices.
5. 5.
   Add the chopped carrots to the pot and mix everything together.
6. 6.
   Pour in the vegetable broth and season with salt.
7. 7.
   Bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes or until the carrots are tender.
8. 8.
   Once the carrots are cooked, use an immersion blender or a regular blender to puree the soup until smooth.
9. 9.
   Return the soup to the pot and heat it through.
10. 10.
    Serve the Pakistani Chinese Style Cawl Cennin hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Carrots — Make sure to peel and chop the carrots into small pieces for quicker cooking and easier blending.

Tips & Tricks

• For an extra kick of heat, add more green chilies or a dash of chili sauce.
• Adjust the spices according to your taste preferences.
• Serve the soup with a side of crispy noodles or steamed rice for a complete meal.
• Garnish with a squeeze of fresh lemon juice for a tangy twist.
• This soup can be made ahead of time and stored in the refrigerator for up to 3 days.

Serving advice

Serve the Pakistani Chinese Style Cawl Cennin hot in individual bowls. Garnish with fresh cilantro for added freshness and color. Accompany it with some warm crusty bread or naan bread for a satisfying meal.

Presentation advice

To make the presentation more appealing, drizzle a swirl of coconut milk or cream on top of the soup before garnishing with cilantro. This will create an attractive contrast of colors and add a creamy touch to the dish.