How to Prepare Mulligatawny Soup

Mulligatawny soup is classic Indian comfort food. Whip up a batch using this recipe the next time you're feeling sick, or just in the mood for a flavorful pick-me-up.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 tbsp. ghee (clarified butter), or vegetable oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 tsp. grated fresh ginger
• 2 green chile peppers, chopped
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground cloves
• 2 tsp. ground coriander seed
• 1 1/2 tsp. ground cumin
• 1 tsp. ground turmeric
• 4 pods cardamom, bruised
• 1 tsp. chopped fresh curry, or bay leaves
• 1 carrot, chopped
• 1 apple - peeled, cored, and chopped
• 1 large potato, peeled and diced
• 1 cup red lentils, rinsed and drained
• 8 cups chicken broth
• 1 tsp. tamarind concentrate
• 1 tbsp. lemon juice
• 2 cups coconut milk
• 2 tbsp. chopped fresh cilantro

1. Heat ghee or vegetable oil in large pan using low heat. Cook onion, garlic, ginger, chilies, spices and curry leaves, stirring, until onion is browned lightly and mixture is fragrant. Be careful not to over-brown the onion or else it will give the soup a burnt taste.

2. Add carrot, apple, potato, lentils and chicken stock to pan. Simmer, covered, for about 15 minutes or until vegetables are just tender. Throw away used cardamom pods and curry/bay leaves.

3. Blend or process soup mixture, in batches, until pureed. Return to pan.

4. Add tamarind, lemon juice, coconut milk and fresh coriander leaves. Stir until heated through.

Tips & Warnings

• Yields 6 servings