Mulligatawny Soup Ii
Serves: 5
Leila Emmerich
1 January 1970
Based on User reviews:
43
Spice
55
Sweetness
59
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
4 cloves
Garlic (minced)2 tsps
Ginger (grated fresh)1 tsp
Ground Cinnamon1 tsp
Ground Cloves1.5 tsps
Ground Cumin1 tsp
Ground Turmeric1 tbsp
Curry (chopped fresh)1 large
Potato (peeled and diced)8 cups
Chicken Broth1 tbsp
Tamarind Concentrate1 tbsp
Lemon Juice2 cups
Coconut Milk2 tbsps
Cilantro (chopped fresh)Directions:
1
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
2
Do not over brown the onion or else it will give the soup a burnt taste
3
Add carrot, apple, potato, dhal, and chicken stock to pan; simmer, covered, for about 15 minutes or until vegetables are just tender
4
Discard cardamom pods and curry leaves
5
Blend or process soup mixture, in batches, until pureed; return to pan
6
Add tamarind, lemon juice, coconut milk and fresh coriander leaves; stir until heated through