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Mulligatawny Soup




Source of Recipe


Michelle Chen on AllRecipes.com


Recipe Introduction


This is very close to the soup I have found in most Indian restaurants. It is a little sweeter than normal, so if that bothers you, reduce or eliminate the tamarind and use less coconut milk.


Recipe Link: http://allrecipes.com/Recipe/Mulligatawny-Soup-II/Detail.aspx

List of Ingredients




1 cup split lentils (dried), soaked in water for 1 hour
1 tablespoon butter (original recipe called for ghee)
1 onion, chopped
4 cloves garlic, minced
2 teaspoons grated fresh ginger
2 green chile peppers, chopped
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 teaspoons ground coriander seed
1 1/2 teaspoons ground cumin
1 teaspoon ground turmeric
4 pods cardamom, ground to powder
1 tablespoon curry powder
1 carrot, chopped
1 apple - peeled, cored, and chopped
1 large potato, peeled and diced
3 cans vegetable broth (original recipe called for chicken broth)
1 tablespoon tamarind concentrate
1 tablespoon lemon juice
1 14 oz. can coconut milk
fresh cilantro

Recipe



1. Heat butter in large pan on low heat. Cook onion, garlic, ginger, chilies, and spices, stirring until onion is browned lightly and mixture is fragrant. Do not over brown the onion or else it will give the soup a burnt taste.

2. Add carrot, apple, potato, lentils, and broth. Simmer, covered, for about 15 minutes or until vegetables are just tender.

3. Remove solids with slotted spoon and puree them in food processor, in batches. Return pureed mixture to broth. Add tamarind, lemon juice, and coconut milk. Stir until heated through.

4. Ladle into bowls and sprinkle generously with fresh cilantro leaves. Best when served with plastic Asian soup spoons rather than regular soup spoons.