Mulligatawny is a "curry-flavoured soup of Anglo-Indian origin" (wikipedia). I have only made this soup once before (a few days ago), but it suited my taste buds so much, that it was a MUST to share with you right away.
Ingredients
- 1 tbsp cooking oil (i.e., sunflower oil)
- 1 1/2 cups (375ml) chopped onion (I would recommend sweet onion for this)
- 3/4 cup (175ml) sliced carrots
- 3/4 cup (175ml) sliced celery
- 2 garlic cloves (pressed or chopped finely)
- 2 tbsp ginger (fresh)
- 1 tbsp curry powder
- 4 cups (250ml) chicken stock (I use the bouillon cubes dissolved in hot water for this)
- 1 cup diced, peeled potato (use sweet potato for a healthier substitute)
- 1 thinly diced tart apple (Granny Smith is great)
- 1 (14oz) can (398ml) coconut milk
- 1/2 cup-1 cup diced extra-form tofu (original recipe calls for chicken, chopped/cooked)
- 1/2 cup (125ml) sweetened apple sauce
The original recipe also calls for 1/4 tsp of salt, but I didn't add this. The soup has such a strong and delicious taste, that this wasn't necessary.
Directions
1. Heat cooking oil in large sauce pan on medium
2. Add onion, carrots, celery, cloves, and ginger. Cook for 5-10 minutes, stirring often, until onion is softened.
3. Add curry powder. Heat and stir for approx. 1 minute until vegetables are coated and curry is fragrant.
4. Add chicken stock, potato, and apple. Bring to a boil, then reduce heat to medium-low. Let sit (covered) for approx. 20 minutes, stirring occasionally, until potato is tender.
5. Add coconut milk, tofu/chicken, and apple sauce. Cooke for approx. 5 minuted until heated through.
If you're going to serve this to someone and worry about presentation, you can also sprinkle some fresh rosemary and either chili powder or cayenne pepper on the surface of the soup, though for taste alone, it isn't necessary. This is what mine looked like:
Nutritional Info (per 1 cup; with chicken)
203 calories
12.7g Fat
19.6mg Cholesterol
15g Carbohydrates
2g Fiber
9g Protein
493mg Sodium
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