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Michelle's mulligatawny soup

  • 6servings
  • 35minutes
  • 441calories

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Source: allrecipes.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, C, E, P
MineralsSilicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon ghee or vegetable oil

  2. 1 onion, chopped

  3. 4 cloves garlic, minced

  4. 1 dessertspoon grated root ginger

  5. 2 green chillies, chopped

  6. 1/4 teaspoon ground cinnamon

  7. 1/4 teaspoon ground cloves

  8. 1 dessertspoon ground coriander

  9. 1 1/2 teaspoons ground cumin

  10. 1 teaspoon ground turmeric

  11. 4 pods cardamom, bruised

  12. 1 tablespoon chopped fresh curry leaves

  13. 1 carrot, chopped

  14. 1 apple - peeled, cored and chopped

  15. 1 large potato, peeled and diced

  16. 200g (7 oz) masoor dhal (red lentils), rinsed and drained

  17. 2L (3 1/2 pints) chicken stock

  18. 1 tablespoon tamarind paste

  19. 1 tablespoon lemon juice

  20. 1 (400ml) tin coconut milk

  21. handful chopped fresh coriander

Instructions Jump to Ingredients ↑

  1. Heat ghee or oil in large pot over low heat; cook onion, garlic, ginger, chilli, spices and curry leaves, stirring, until onion is browned lightly and mixture is fragrant. Do not over-brown the onion or else it will give the soup a burnt taste.

  2. Add carrot, apple, potato, dhal and chicken stock to pot; simmer, covered, for about 15 minutes or until vegetables are just tender. Discard cardamom pods and curry leaves.

  3. Blend or process soup mixture, in batches, until puréed; return to pot. Add tamarind, lemon juice, coconut milk and fresh coriander; stir until heated through.

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