Mulligatawny Soup II Recipe

Mulligatawny Soup is a traditional Indian dish that has evolved over time to become a popular soup in many parts of the world. It is a flavorful and aromatic soup that is both comforting and satisfying, making it a perfect choice for a cold winter day. The name Mulligatawny is derived from the Tamil words for "pepper water," which reflects the spicy and peppery flavor profile of the soup.

This recipe for Mulligatawny Soup II is a modern twist on the traditional recipe, incorporating a...

This recipe for Mulligatawny Soup II is a modern twist on the traditional recipe, incorporating a blend of spices, vegetables, and protein to create a hearty and delicious soup that is perfect for any occasion. It is a versatile dish that can be easily customized to suit your individual taste preferences, making it a great option for a family meal or entertaining guests.

The key to making a great Mulligatawny Soup is in the depth of flavor, achieved by using a variety of spices and fresh ingredients. This recipe calls for a blend of classic Indian spices such as cumin, coriander, and turmeric, along with garlic, ginger, and chili for an added kick of heat. The combination of these spices creates a rich and complex flavor base that is balanced with the addition of sweet and tangy ingredients like coconut milk and lemon juice.

For the vegetables, this recipe calls for a mix of onions, carrots, celery, and tomatoes, which add texture and depth to the soup. You can also add a protein of your choice, such as chicken, lentils, or tofu, to make the soup more filling and satisfying. The use of both vegetables and protein makes this soup a complete and nutritious meal that can be enjoyed as a main course.

Overall, Mulligatawny Soup II is a delicious and satisfying dish that is perfect for anyone looking to enjoy the flavors of Indian cuisine in a comforting and familiar way. Whether you are a fan of spicy food or simply looking to try something new, this soup is sure to become a favorite in your recipe repertoire. So, gather your ingredients and get ready to enjoy a bowl of this flavorful and aromatic soup.

1 tablespoon ghee (clarified butter), or vegetable oil
1 onion, chopped
4 cloves garlic, minced
2 teaspoons grated fresh ginger
2 green chile peppers, chopped
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
2 teaspoons ground coriander seed
1 ½ teaspoons ground cumin
1 teaspoon ground turmeric
4 pods cardamom, bruised
1 tablespoon chopped fresh curry
1 carrot, chopped
1 apple - peeled, cored, and chopped
1 large potato, peeled and diced
1 cup Masoor dhal (red lentils), rinsed, drained
8 cups chicken broth
1 tablespoon tamarind concentrate
1 tablespoon lemon juice
2 cups coconut milk
2 tablespoons chopped fresh cilantro

Information

Servings: 6
Yield: 6 servings

Heat ghee or vegetable oil in large pan (use low heat); cook onion, garlic, ginger, chilies, spices and curry leaves, 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.

Add carrot, apple, potato, dhal, and chicken stock to pan; simmer, covered, for about 15 minutes or until vegetables are just tender. Discard cardamom pods and curry leaves.

Blend or process soup mixture, in batches, until pureed; return to pan. Add tamarind, lemon juice, coconut milk and fresh coriander leaves; stir until heated through.

Nutrition

404 cal.

Total Fat: 22g
Saturated Fat: 18g
Cholesterol: 6mg
Sodium: 29mg
Total Carbohydrate: 44g
Dietary Fiber: 14g
Total Sugars: 6g
Protein: 12g
Vitamin C: 58mg
Calcium: 70mg
Iron: 5mg
Potassium: 949mg

How to Make Mulligatawny Soup II - A Step-by-Step Guide

Ingredients

Information

Nutrition

404 cal.

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