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mulligatawny soup

MULLIGATAWNY WITH A KICK

The perfect curried, spicy Indian soup to warm you down to your toes!
Course Soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8

Ingredients

  • 4 garlic cloves, minced and divided
  • 2 tbsp fresh ginger, minced and divided
  • 3 tbsp butter or ghee
  • 2 medium onions, chopped
  • 1 tbsp tomato paste
  • 1/2 cup shredded unsweetened coconut
  • 1/4 cup AP flour
  • 1 1/2 tbsp curry powder
  • 1 tsp cumin
  • 1/2 tsp cayenne pepper (feel free to use more if you can handle it!)
  • 7 cups low sodium chicken stock (or vegetable stock if vegetarian)
  • 2 medium carrots, peeled and chopped
  • 2 celery ribs, chopped
  • 1 medium very ripe banana, peeled, and cut into 1" pieces
  • kosher salt and cracked pepper
  • 2 chicken breasts, roasted or grilled, shredded up into bite sized pieces (omit if vegetarian or vegan)
  • 2 2/3 cups cooked basmati rice (approx 1/3 cup per person)
  • Or 1/3 cup cooked red lentils per person can replace the chicken if you are serving this as a vegetarian soup
  • Plain yogurt for garnish
  • Chopped cilantro for garnish

Instructions

  1. Melt the butter in a large dutch oven over medium heat. Add the onions and tomato paste, stir until onions are softened and golden, around 3 minutes.

  2. Stir in the coconut and cook until fragrant, about 1 minute. Add half of the minced garlic, and half of the ginger, the flour, curry powder, cumin and cayenne. Stir until evenly combined.

    Whisking constantly, gradually add the chicken stock.

  3. Add the carrots, celery, and banana to the pot. Increase the heat to medium high and bring to a boil. Cover and reduce the heat to low and simmer until the veggies are tender, about 20 or so minutes.

  4. Add in the remaining garlic and ginger. Puree the entire soup with an immersion blender or use a stand blender. If using a stand blender, fill the glass container no more than 1/3 full (it is hot, and you don't want the heat to push the lid off as you start the motor. Best to cover the lid with a towel and hold it down well before you start the motor)

TO SERVE

  1. Place some rice and chicken at the bottom of the soup bowls, and slowly fill the bowls with soup.
  2. Garnish with a dollop of yogurt and sprinkling of cilantro.
  3. Vegetarian option: place cooked red lentils (and rice if so inclined) at the bottom of the soup bowl. Garnish to your pleasure.

Recipe Notes

This is a versatile soup. You can used cooked turkey instead of chicken. How about roasted curry spiced chickpeas as a garnish? Or take an apple, dice it into 1/4" squares and saute in a pan with some butter until browned on all sides, and garnish with this alternative crouton!

If there are only 4 of you at home, this will definitely give you an entire second meal. This is why it is good to make up the soup, and cook the rice separately.  This way you can make more rice the second day (as opposed to having it sit in the soup and making it thicker overnight.)

If there are just two of you, cut the recipe in half.  You'll still have plenty for the next day.

This will keep as long as you don't add the rice to the soup. Refrigerate in separate containers. Adapted from Cooks Illustrated