Ingredients

First make your Red Chili and Vinegar seasoning paste.

You will need:

1/2 cup cider vinegar

1 tablespoon of cumin seeds

1 teaspoon of black peppercorns

1/2 teaspoon of whole cloves

1/2 teaspoon ground turmeric

Two 3-inch Cinnamon sticks

Two lengthwise slices fresh ginger (2-1/2 “x1”x1/8”)

12 medium sized cloves of garlic, peeled

1 teaspoon tamarind paste or concentrate

1 cup dried red That or cayenne chiles, stems removed.

Pour the cider into the blender first - ensuring a smooth paste - then add the tamarind and the remaining ingredients. Puree, scraping the inside of the blender jar as needed, until you have a highly pungent, smooth paste. Store the mixture in a non-reactive - such as a glass jelly jar - in the refrigerator for up to two weeks. This makes 1/2 cup of paste.

For the soup, You will need:

2-3 medium carrots, peeled and cut into 1 inch chunks

3-4 medium size parsnips, peeled and cut into chunks

2 medium or one large golden beets, peeled and sliced into chunks

1/2 medium yellow or Vidalia onion, peeled and minced

3 medium cloves garlic, peeled and minced

Two cups of apple cider - prefer unfiltered and unpastuerized

1- 2 cups chicken broth (or water)

1 teaspoon of Red Chili and Vinegar Paste (above)

1 tablespoon of butter

1/4 cup vegetable oil

salt and pepper to taste

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