Spinach Soup with Baguette

The inspiration for this soup came from a curry called Tambli which my mother in law makes. It is a could curry and is traditionally served with hot steaming rice. This soup is similar to it but different in technique and texture.

(Serves: 2)

Ingredients
6oz. spinach leaves
2 tsp. oil
1 pinch asafetida (optional)
½ tsp. cumin powder
¼ cup yogurt
2 tbsp. grated coconut
1 red chili
2 pinches salt
½ cup water
4 slices of baguette
2 tsp. butter
1 clove garlic
1 pinch cumin powder

Method
Heat oil in a pan. Add asafetida. When aroma comes add cumin powder. Add spinach. Cook on medium heat while stirring for two minutes. Remove from stove and let cool.
Put it in a blender with yogurt, coconut, red chili, salt and water. Blend till it forms a fine paste. Let cool.
Heat butter in a pan and toast baguette slices till golden brown on both sides. Rub garlic clove on it. Sprinkle cumin powder and serve with room temperature or chilled soup.

Tips:
Never overcook spinach. If you cook it for long the color becomes dark green and the soup does not look very appetizing.
Cumin powder can be made by toasting cumin seeds and grinding them in the spice mill or coffee grinder. Remember to always keep a different coffee grinder for grinding spices, other wise you coffee will taste really bad :)
If you do not eat hot food, cut chili in half and remove seeds before blending. If you do not have access to red chili, use chili powder, cayenne pepper or paprika.
The coconut used in this soup is frozen unsweetened coconut. You can find it in the frozen section of Indian, Chinese or Thai grocery store. You can also add 2 tablespoons of coconut milk instead of the frozen coconut.
Asafetida is a pungent spice, used in many Indian dishes. I particularly like it with spinach. It is available in all Indian grocery stores.