THE SOUP PEDDLER'S MULLIGATAWNY
Number Of Ingredients 15
Steps:
- Heat the ghee or olive oil in a soup pot over medium heat and saute the onions and carrots. When the vegetables soften and begin to release their juices, about 10 minutes add the curry and stir well.
- Continue to saute 2 minutes longer, then add the potato, lentils and coconut milk and bring to a simmer. Add the water as necessary to keep a soupy consistency.
- After about 20 minutes, when the lentils are soft, add the cauliflower, apple and celery.
- Cover with more water if needed and bring back to a simmer.
- In a blender or food processor, puree the olive oil, garlic, tomatoes and spinach.
- Stir the puree into the soup and season to taste with salt. Cook for 5 more minutes and serve. Garnish with a dollop of plain yogurt.
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Dhani bux
[email protected]This soup is so good! It's the perfect comfort food for a cold day.
Islam Ali
[email protected]This recipe is a keeper! The soup is delicious and easy to make. I made it for a party last weekend and everyone loved it.
Dargah Mashori Sharif
[email protected]This soup is amazing! I'm not usually a fan of Indian food, but this soup is an exception. It's so flavorful and creamy. I love the addition of the apples and raisins. They add a nice sweetness that balances out the spices.
Karma Kelzang
[email protected]I've been making this mulligatawny soup for years, and it's always a hit with my family and friends. The flavors are complex and delicious, and the soup is always hearty and satisfying. I love that it's a one-pot meal, so it's easy to make on a busy