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Prep time
45 minutes
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Cook time
45 minutes
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Serves
8
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
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Ingredients
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1 1/2 cups
celery, diced
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1 1/2 cups
carrots, diced
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1 1/2 cups
yellow onion, diced
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1/2 cup
leeks, diced
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2 cups
crisp apple,peeled and diced
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3+ tablespoons
clarified butter (ghee)
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1 1/2 tablespoons
fresh ginger, minced
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1/2 teaspoon
curry powder
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1/4 teaspoon
cayenne powder
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1/2 teaspoon
cumin powder
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1/2 teaspoon
tumeric powder
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4 cups
chicken stock (or vegetable stock for a vegetarian soup)
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1 cup
coconut milk
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Greek yogurt
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fresh cilantro
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almonds, chopped finely or sliced
Directions
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In a large pot (like a Dutch oven), add the carrots, celery, onion and apple and saute until just softened, but not browning.
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Add the fresh ginger, leeks and the rest of the spices and stir to coat and mingle all the ingredients.
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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.
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Add 1 cup coconut milk to the soup and reheat.
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Serve in bowls with a dollop of Greek yogurt, minced cilantro and chopped almonds.
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