Creamy Mulligatawny Soup

This Mulligatawny combines tamarind concentrate, lemon juice, coconut milk, red lentils, and fresh cilantro with lots of vegetables and exotic spices.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 404 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.