Cooking Adventures, Ethiopian Style

I made this Curried Tomato Lentil Soup (Shorba Addis) soup over the weekend. I used fresh ginger as the recipe called for, but I didn’t measure it and think I put more than it called for which was almost too much, if there is such a thing as “too much ginger.” I also used our madras curry powder since I didn’t have any Ethiopian Curry powder lying around, which I think made it nice and spicy, but could explain the difference in the color. I was pretty please with the outcome and will likely try it again.

My soup looked like this:
My soup

Their soup looked like this:
their soup

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