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Indian Mulligatawny Soup
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| Prep time 15 mins Cook time 40 mins Total time 55 mins Author: The Wanderlust Kitchen Serves: 6 Ingredients | |
| ¼ c. | butter |
| 1 | yellow onion, chopped |
| 1 | carrot, peeled and diced |
| 1 | red jalapeno, seeded and diced |
| 3 | garlic cloves, minced |
| 2 tsp. | peeled and minced ginger root |
| 2 small | firm apples, peeled, cored and diced |
| 1 can | diced tomatoes |
| 1 Tbsp. | curry powder |
| 1 tsp. | cumin |
| ½ tsp. | paprika |
| ½ tsp. | ground cinnamon |
| ½ tsp. | turmeric |
| ¼ tsp. | cardamom |
| ¼ tsp. | fresh ground black pepper |
| ½ tsp. | dried thyme |
| ½ c. | red lentils, (uncooked) |
| 3 c. | chicken or vegetable broth |
| ⅔ c. | coconut milk |
| Salt | |
| black pepper to taste | |
| ½ c. | roasted cashews |
| ½ c. | chopped scallions |
Instructions
Melt butter in a large pot or Dutch oven over medium-high heat. Add the onion, carrot, and jalapeno, then saute for 4 to 5 minutes, or until the onions have softened.
Add the garlic, ginger, apples, and diced tomatoes to the pot. Saute for another 3 minutes, then add in all of the spices and toss to coat. Add in the lentils and broth and let the contents come to a boil. Turn the heat down to medium-low and simmer uncovered for 30 minutes.
Puree about 75% of the ingredients using either an immersion blender or by transferring a portion of the contents to the bowl of a standard blender. Leave some of the chunks whole, as it adds a nice texture and consistency to the soup. Return the soup to the pot if needed, then stir in the coconut milk. Taste, and adjust salt and black pepper as needed.
Serve topped with cashew and scallions along with naan bread for dipping.
Recipe uploaded with Shop'NCook for iPhone.
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