Submitted by: Chris from 37 Cooks,
1. Warm the vegetable soup slowly over medium-low heat in a medium sauce pan on stove top.
2. When soup is warm (but not hot) puree in small batches using an immersion blender. You could also use a blender, but be sure that the soup is cool enough to comfortably handle. Return to sauce pan.
3. Warm pureed soup on medium heat until it begins to simmer. Turn heat to low.
4. Add 3/4 teaspoon of Baharat Seasoning, one 1/4 of a teaspoon at a time. Stir and taste as you add the spice. You may prefer less, depending on your heat tolerance and personal liking. Blend well.
5. Add 1/4 teaspoon Vulcan's Fire Salt and incorporate well. Taste and adjust as desired.
6. Blend in heavy whipping cream. Mix well and let warm through, but do not allow mixture to come to a boil or simmer.
When soup is heated through, it will be fairly spicy. It is best served with a large dollop of yogurt and some chopped cilantro (if you like). The yogurt will cut the heat quite a bit, and the cilantro adds a nice top note. Enjoy!
More About This Recipe
*For the vegetable soup just I used some that I had in the freezer. It contained chicken broth, tomato puree, carrots, celery, corn, peas, green beans, and potatoes. It was lightly seasoned and very basic. You can use whatever you have or prefer, as long as it's not already too seasoned. You can even use canned, or minestrone, as the pasta will add a bit of thickness once it is pureed. Just be sure not to have too much salt in the soup beforehand.