• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Mulligatawny Soup II

  • 6servings
  • 404calories

Add to MenuAdd to Calendar

Source: allrecipes.comReport recipe

Rate this recipe:

Nutrition Info . . .

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

Ingredients Jump to Instructions ↓

  1. 1 tablespoon ghee (clarified butter), or vegetable oil

  2. 1 onion, chopped

  3. 4 cloves garlic, minced

  4. 2 teaspoons grated fresh ginger

  5. 2 green chile peppers, chopped

  6. 1/4 teaspoon ground cinnamon

  7. 1/4 teaspoon ground cloves

  8. 2 teaspoons ground coriander seed

  9. 1 1/2 teaspoons ground cumin

  10. 1 teaspoon ground turmeric

  11. 4 pods cardamom, bruised

  12. 1 tablespoon chopped fresh curry

  13. 1 carrot, chopped

  14. 1 apple - peeled, cored, and chopped

  15. 1 large potato, peeled and diced

  16. 1 cup Masoor dhal (red lentils), rinsed, drained

  17. 8 cups chicken broth

  18. 1 tablespoon tamarind concentrate

  19. 1 tablespoon lemon juice

  20. 2 cups coconut milk

  21. 2 tablespoons chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. Heat ghee or vegetable oil in large pan (use low heat); cook onion, garlic, ginger, chilies, 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 pan; 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 pureed; return to pan. Add tamarind, lemon juice, coconut milk and fresh coriander leaves; stir until heated through.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback