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.
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