Mulligatawny Soup
Mulligatawny Soup
The other day a friend asked if I’d ever made Mulligatawny soup; my answer was “no”, but it got me thinking. Why haven’t I made Mulligatawny soup before? It’s a British version of Indian dal, but I always thought it too creamy and bland. I researched, experimented in my kitchen, and came up with my vegetarian version of Mulligatawny soup. (All the ingredients used are the ones you will find in a traditional South Indian Dal!)
Ingredients
- 1/4 cup water
- 1 large yellow onion, (chopped)
- 1 large carrot, (peeled, diced)
- 1 large potato, (peeled, diced)
- 3 cloves garlic, (minced)
- 2 teaspoons fresh ginger, (peeled, minced)
- 1 firm apple, (peeled, cored, diced)
- 1 can diced tomatoes
- 1 cup uncooked red lentils, (rinsed)
- 1 tablespoon curry powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon freshly ground black pepper
- 4 cups vegetable broth
- 2/3 cup unsweetened coconut milk
- Salt & pepper, (to taste)
- 2 tablespoons lemon juice
- 1/3 cup cilantro, (chopped)
Instructions
- Add onion and carrot to a large pot with ¼ cup water over medium heat, then sauté until onions have softened (about 4-5 minutes).
- Add potatoes, garlic, ginger, apples, and diced tomatoes to the pot, sauté for another 3 minutes, then add all spices and toss to coat.
- Add lentils and broth and let contents come to a boil.
- Turn heat down to medium-low and simmer uncovered for 30 minutes. Add more water or broth if it gets too thick.
- Transfer about half of the soup, slightly cooled, into a blender and blend until smooth. Pour back into the pot and stir well (or use an immersion blender to cream part of the soup in the pot).
- Stir in coconut milk and lemon juice and cook for a few more minutes.
- Taste and adjust salt and black pepper as needed.
- Serve topped with cilantro along with crusty bread or naan for dipping.
BON APPÉTIT!
