Mulligatawny Soup

by Ellen

I’ve often started a meal in an Indian restaurant with savory Mulligatawny soup.  Last night I had a hankering for this hearty, spicy Anglo-Indian soup and decided to see if I could make it taste the way I think it should.  I’m pleased to say that, with a healthy dose of lime juice and chili powder, it was exactly what I was hoping for.  Don’t be put off by the long list of ingredients; this soup cooks up fairly quickly.

Ingredients:

2 T coconut oil or ghee

6 cloves garlic, smashed and chopped

1 onion, diced

1 knob of ginger, grated — about 1 T

1/4 tsp. chili powder to start (You can add more later, to taste.)

2 tsp. ground cumin

1/4 tsp. ground cardamom

1/2 tsp. mustard seeds

1/4 tsp. ground cinnamon

1/4 tsp. ground cloves

2 tsp. ground coriander seeds

1 tsp. turmeric

6-8 cups chicken stock

1 apple, peeled and chopped

1 carrot, peeled and chopped

1 potato, peeled and chopped

1/2 cup raw cashews

1.5 cups red lentils, rinsed and drained

Juice of 3 limes, plus more limes for garnish

2 cups full-fat coconut milk, or 1 can

1-2 cups cooked, shredded chicken, optional

fresh cilantro, for garnish

high-quality salt, to taste

To Prepare:

In a large pot, saute the garlic, onion and ginger in the ghee or coconut oil on medium heat for a couple of minutes.  Add the rest of the spices, and continue to cook, stirring, until the onion is soft and the spices are toasted.  If the mixture becomes too dry, add a little more fat.

Add chicken stock, apple, carrot, potato, cashews and lentils, and bring soup to a boil.  Reduce heat, cover the pot, and allow soup to simmer for about 20 minutes, or until the vegetables and nuts are soft.

Blend soup well, either in batches in a blender or food processor, or using an immersion blender.  Return soup to the pot (if you’ve taken it out) and add the lime juice and coconut milk.  You can also add the chicken now, if you’d like.  Heat the soup well, add salt and more chili powder as needed, and it’s ready to serve. Garnish with fresh cilantro.

I like to add an extra dash of lime juice and chili powder to my bowl!

Mulligatawny Soup

This recipe was shared on Fight Back Friday, hosted by Food Renegade.

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Photo credit:  Sanitha Alam on flickr

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Comments on this entry are closed.

Jim January 7, 2011 at 8:45 am

Just the soup for a long winter’s night! Thank you for posting this recipe.

Ellen January 7, 2011 at 10:05 am

I’m glad you liked it, Jim!

Karen January 13, 2011 at 3:23 pm

Re: the discussion on your FB page. My husband is looking forward to my attempt at your recipe. His only comment about the ingredients list was, “Isn’t there supposed to be some kind of beef in it?” :)

I’m planning on making it with leftover turkey. Just have to get to the store for some missing spices, the coconut milk, and some limes. Do you suppose crispy cashews (nuts that have been soaked and dried) would work the same? It’s all I have on hand. (I’m saving my last 1/2 cup!)

Thanks again, for a wonderful sounding recipe!
~Karen

Ellen January 13, 2011 at 3:37 pm

Hi, Karen. I’ll bet it will be delicious with turkey. I’ve seen recipes with lamb, too, but never beef :-) I’m sure the crispy cashews will work well; I’d just cook it long enough for them to become soft. Raw cashews are already kind of soft to start… I hope you and your husband enjoy the soup! Let me know, if you get a chance.

Karen January 16, 2011 at 8:27 pm

Here’s what’s in the only kind we’ve ever tasted:

Water, Concentrated Tomato Puree, Beef (6%), Apples, Tomatoes, Rice, Mango Chutney (Mangoes, Sugar, Glucose Syrup, Salt, Acetic Acid, Ginger), Curry Powder,(contains Wheat Flour, Celery, Mustard), Vegetable Oil, Sugar, Modified Cornflour, Wheat Flour, Salt, Cornflour, Colour – Plain Caramel, Herb Extract

Sadly, we’ve only eaten it from a can. I’m glad we no longer eat foods that need a separate list in parenthesis! Will let you know how it turns out, for sure.

Ellen January 17, 2011 at 10:03 am

Just goes to show that there are many ways to make Mulligatawny soup, Karen! Too bad they add all that junk to canned soups.

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