Mulligatawny Soup
Posted January 31, 2007 – 5:06 pm in: Indian, Soup
Ingredients:
- 1 tablespoon ghee, or vegetable oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 teaspoons grated fresh ginger
- 2 green chili peppers, chopped
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 2 teaspoons ground coriander seed
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 4 pods cardamom, bruised
- 1 tablespoon chopped fresh curry leaves
- 1 carrot, chopped
- 1 apple - peeled, cored, and chopped
- 1 large potato, peeled and diced
- 1 cup red lentils, rinsed, drained
- 8 cups chicken broth
- 1 tablespoon tamarind concentrate
- 1 tablespoon lemon juice
- 2 cups coconut milk
- 2 tablespoons chopped fresh cilantro
Directions:
- Heat ghee or oil in large pan over low heat; cook onion, garlic, ginger, chilies, spices and curry leaves, stirring, until onion is golden and the mixture is fragrant. Do not over brown the onion.
- Add carrot, apple, potato, lentils, and chicken stock to pan; simmer, covered, for about 15 minutes or until vegetables are just tender. Discard cardamom pods and curry leaves.
- Blend or process soup mixture, in batches, until pureed; return to pan. Add tamarind, lemon juice, coconut milk and fresh cilantro leaves; stir until heated through.