MULLIGATAWNY SOUP II

Mulligatawny Soup II image

Literally meaning pepper water. Mulligatawny Soup is an Anglo-Indian invention. Created by servants for the English Raj who demanded a soup course from a cuisine that had never produced one. You can make this soup a day ahead and you can add chicken pieces in the soup as well.

Provided by MC

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes

Yield 6

Number Of Ingredients 21

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Ingredients

1 tablespoon ghee (clarified butter), or vegetable oil
1 onion, chopped
4 cloves garlic, minced
2 teaspoons grated fresh ginger
2 green chile peppers, chopped
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
2 teaspoons ground coriander seed
1 ½ teaspoons ground cumin
1 teaspoon ground turmeric
4 pods cardamom, bruised
1 tablespoon chopped fresh curry
1 carrot, chopped
1 apple - peeled, cored, and chopped
1 large potato, peeled and diced
1 cup Masoor dhal (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

Steps:

Heat ghee or vegetable oil in large pan (use low heat); cook onion, garlic, ginger, chilies, spices and curry leaves, stirring, until onion is browned lightly and mixture is fragrant. Do not over brown the onion or else it will give the soup a burnt taste.
Add carrot, apple, potato, dhal, 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 coriander leaves; stir until heated through.

Nutrition Facts : Calories 404.1 calories, Carbohydrate 43.8 g, Cholesterol 5.5 mg, Fat 22 g, Fiber 13.9 g, Protein 12.4 g, SaturatedFat 18.3 g, Sodium 29 mg, Sugar 5.7 g