My kids love this soup. In fact, they ask for it more often than Chicken Noodle!
Mulligatawny Soup
4 garlic cloves, 2 peeled and 2 minced
1 1/2 T grated fresh ginger
1/4 c water
3 T butter
2 onions, chopped
2 T tomato paste
1 13.5 oz can coconut milk
1/4 c flour
1 1/2 T curry powder
1 t cumin
6 c chicken broth
2 -3 carrots, peeled and chopped
1 -2 celery ribs, chopped
1 very ripe banana, peeled
Garnish:
plain yogurt
cilantro leaves
chopped tomatoes
green onions
cayenne pepper
Lentils or rice
(1) Place peeled whole garlic cloves, ginger and water in blender. Blend until smooth. Leave mixture in blender--will blend soup later. Set aside.
(2) Saute onions and tomato paste in butter until onions soften and begin to brown. Stir in remaining garlic, flour, and spices. Cook 1 minute. Whisk in chicken broth and coconut milk.
(3) Add carrots, celery, and banana. Increase heat to medium-high and bring to boil. Cover, reduce heat to low and simmer until vegetables are tender, about 20 minutes.
(4) Puree soup in batches until smooth.
Serve hot with rice or lentils and garnishes.
2 comments:
Your kids are weird. Don't tell them what is actually in the soup. I wish I had a blender like you to whip up soups like that. I have to actually dump the hot liquid into my regular blender. Not so fun. Plus all the curry changes my blender from white to neon yellow. It's alright. Worth the stain.
WV: mitar
The yellowish film and/or coloring associated with overuse of curry spices, specifically those with high concentrations of turmeric.
"Dude, my blender gets this mitar all over it after I make Mulligatawny Soup!"
I'm definitely going to make this... it looks sooo good!
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