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Author Notes: I think that there must be at least million versions of Mulligatawny soup and that's probably not an exaggeration.The first time I heard of this soup was about 35 years ago and I thought it sounded Irish...ha, ha. My version is very simple and light and you probably already have all the ingredients on hand. One ingredient that I have seen in every version is apple. —dymnyno
- 1 1/2 cups celery, diced
- 1 1/2 cups carrots, diced
- 1 1/2 cups yellow onion, diced
- 1/2 cup leeks, diced
- 2 cups crisp apple,peeled and diced
- 3+ tablespoons clarified butter (ghee)
- 1 1/2 tablespoons fresh ginger, minced
- 1/2 teaspoon curry powder
- 1/4 teaspoon cayenne powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon tumeric powder
- 4 cups chicken stock (or vegetable stock for a vegetarian soup)
- 1 cup coconut milk
- Greek yogurt
- fresh cilantro
- almonds, chopped finely or sliced
- In a large pot like a Dutch oven, add the carrots, celery and onion and saute until just softened, but not browning.
- Add the fresh ginger, leeks and the rest of the spices and stir to coat and mingle all the ingredients.
- Add 4 cups of chicken stock and simmer covered for about 45 minutes. Cool until you can safely puree 3/4 of the soup in a blender or by using an immersion blender.
- Add 1 cup coconut milk to the soup and reheat.
- Serve in bowls with a dollop of Greek yogurt, minced cilantro and chopped almonds.
- This recipe was entered in the contest for Your Best Savory Apples