Mulligatawny Soup
This delicious Indian curry soup was adopted by the British when it occupied the Asian subcontinent during the 18th and 19th centuries. The spicy heat is tempered by the sweet apples - a delightful combination for a cold winter's night. Chop the vegetables and the apple in advance, and then get cooking. Taken from Homemade Soup Recipes by Addie Gundry (St. Martins Griffin), 2018).
Check out the whole list of soups. Some personal favourites; Persian Bean Soup, the terribly named Yellow Broth and Squash or Zucchini Soup with Chickpeas and Beans.
Time: 20 minutes prep, 30 minutes cooking
Serves: 6
Ingredients
1/4 cup olive oil
1 onion, chopped
1 carrot, diced
2 stalks celery, diced
1 small sweet potato, peeled and diced
3 cloves of garlic, minced
2 teaspoons fresh ginger, minced
1 large or 2 small apples, peeled, cored and diced
1 large tomato, diced
1 tablespoon curry powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon cinnamon
1 /4 teaspoon turmeric
1/4 teaspoon ground cardamom (optional)
1/2 teaspoon dried thyme
1/3 cup red lentils (brown or green will also work, but may need to cook longer)
3 cups vegetable or chicken broth
2/3 cup coconut milk
Sea salt
Nuts and/or cut apple or yogurt for garnish (optional)
Method
Chop and cut all the vegetables and the apple.
In a large pot, heat the olive oil over medium-high heat. Add the onion, carrot, celery and sweet potato. Cook for 4-5 minutes, until the onion begins to soften.
Add the garlic, ginger, apples and tomato. Cook for 3-4 minutes.
Add the curry powder, cumin, paprika, cinnamon, turmeric, cardamom (if using), pepper and thyme. Mix well to combine.
Add the lentils and broth. Bring to a boil, then reduce the heat to medium-low, cover and simmer for 30 minutes. Red lentils soften quickly. If using brown or green or other lentils, check for doneness.
Using an immersion blender or a regular blender, puree about three-quarters of the soup. Leave the rest chunky.
If using a regular blender, return the pureed soup to the pot with the rest of the soup.
Stir in the coconut milk. Season with salt and pepper.
Ladle the soup into bowls. Garnish with chopped nuts and/or chopped apple or yogurt and serve with a hearty artisan bread or naan bread. If the soup thickens, add coconut milk, broth or water to thin it, according to your taste.
This delicious Indian curry soup was adopted by the British when it occupied the Asian subcontinent during the 18th and 19th centuries. The spicy heat is tempered by the sweet apples - a delightful combination for a cold winter's night. Chop the vegetables and the apple in advance, and then get cooking. Taken from Homemade Soup Recipes by Addie Gundry (St. Martins Griffin), 2018).
Check out the whole list of soups. Some personal favourites; Persian Bean Soup, the terribly named Yellow Broth and Squash or Zucchini Soup with Chickpeas and Beans.
Time: 20 minutes prep, 30 minutes cooking
Serves: 6
Ingredients
1/4 cup olive oil
1 onion, chopped
1 carrot, diced
2 stalks celery, diced
1 small sweet potato, peeled and diced
3 cloves of garlic, minced
2 teaspoons fresh ginger, minced
1 large or 2 small apples, peeled, cored and diced
1 large tomato, diced
1 tablespoon curry powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon cinnamon
1 /4 teaspoon turmeric
1/4 teaspoon ground cardamom (optional)
1/2 teaspoon dried thyme
1/3 cup red lentils (brown or green will also work, but may need to cook longer)
3 cups vegetable or chicken broth
2/3 cup coconut milk
Sea salt
Nuts and/or cut apple or yogurt for garnish (optional)
Method
Chop and cut all the vegetables and the apple.
In a large pot, heat the olive oil over medium-high heat. Add the onion, carrot, celery and sweet potato. Cook for 4-5 minutes, until the onion begins to soften.
Add the garlic, ginger, apples and tomato. Cook for 3-4 minutes.
Add the curry powder, cumin, paprika, cinnamon, turmeric, cardamom (if using), pepper and thyme. Mix well to combine.
Add the lentils and broth. Bring to a boil, then reduce the heat to medium-low, cover and simmer for 30 minutes. Red lentils soften quickly. If using brown or green or other lentils, check for doneness.
Using an immersion blender or a regular blender, puree about three-quarters of the soup. Leave the rest chunky.
If using a regular blender, return the pureed soup to the pot with the rest of the soup.
Stir in the coconut milk. Season with salt and pepper.
Ladle the soup into bowls. Garnish with chopped nuts and/or chopped apple or yogurt and serve with a hearty artisan bread or naan bread. If the soup thickens, add coconut milk, broth or water to thin it, according to your taste.