Indian Mulligatawny Soup ala ~CHB~
(original recipe from The Wanderlust Kitchen)
¼ cup butter (or olive oil)
1 onion, chopped
1 carrot, peeled and diced
1 jalapeno, seeded and diced
3 garlic cloves, minced
2 tsp. minced ginger root
2 small firm apples, peeled, cored, and diced
1 can (14.5 oz) diced tomatoes (do not drain)
1 Tbsp. curry powder
1 tsp. ground cumin
½ tsp. paprika
½ tsp. ground cinnamon
½ tsp. ground turmeric
¼ tsp. cardamom
¼ tsp. freshly ground black pepper
½ tsp. dried thyme
½ c. red lentils (uncooked)
3 cups chicken or vegetable broth
2/3 c. canned unsweetened coconut milk
Salt and black pepper to taste
Roasted cashews for garnish (optional)
Chopped cilantro and/or scallions for garnish
- Melt the butter or a large pot or Dutch oven over medium-high heat; add the onion, carrot, and jalapeno; sauté for 4 to 5 minutes or until the onions have softened.
- Add the garlic, ginger, apples, and diced tomatoes to the pot; sauté for another 3 minutes; mix all the spices together in a small bowl, then add them in and toss to coat.
- Add the lentils and broth and let the contents come to a boil; turn the heat down to medium-low and simmer uncovered for 30 minutes.
- Puree about 75% of the ingredients using an immersion blender (or if you don’t have one, put about ¾ of the soup and puree it in a blender); leave some of the chunks whole, as it adds a nice texture and consistency of the soup.
- Return the soup to the pot if needed, then sit in the coconut milk and mix well; add salt and pepper to taste.
- Serve topped with cashews, cilantro, and scallions as desired; also serve with naan bread for dipping.