Mulligatawny Soup...comfort food from the heart
A superb curried Indian soup made with healthy spices and vegetables. You can spice and season this to your hearts content. I add cayenne pepper cos I like it hot but it is just as tasty without. You can also add more veges. Capsicum and celery are a favourite in my house.
Great with naan bread or over rice.......Yummm enjoy!!
INGREDIENTS
- 2 tablespoons ghee/ butter
- 1 large onion, chopped
- 5 cloves garlic, minced
- 4 tablespoons curry powder
- 6 cups vegetable broth, or more as needed
- 4 small potatoes, diced
- 1 ½ cups red lentils
- ½ pound peeled baby carrots
- 1 440ml can coconut milk
- 4 tablespoons lemon juice
- 4 tablespoons chopped fresh coriander (optional)
- 2 tablespoons tamarind concentrate
METHOD
Heat ghee in a large pot over medium heat.
Add onion, garlic, and curry powder; cook and stir until the onion has softened and turned translucent, about 5 minutes.
Add vegetable stock, potatoes, lentils, and carrots and bring to a simmer.
Cook until carrots are tender, 15 to 20 minutes.
Remove from heat and puree soup with a stick blender until as chunky or smooth as you like it.
Return to the heat and add coconut milk, lemon juice, cilantro, and tamarind concentrate.
Stir until heated through, 3 to 5 minutes. Do not boil.
Serve with fresh coriander and a swirl of unsweetened yoghurt.
Perfect comfort on a cold day
