Mulligatawny soup was made popular by the British stationed in India during the 19th century. This spicy and fragrant soup will warm your soul and is a filling meal by itself.
- 2 tbsp olive oil (EVOO)
- 1 yellow onion, chopped
- 1 carrot, peeled and diced
- 1 red capsicum
- 1 red chilli (with seeds)
- 3 garlic cloves, crushed
- ½ tbsp ginger root (peeled & minced)
- 2 green apples (Granny Smith) peeled, cored and chopped
- 1 can (400g) diced tomatoes, no added sugar or salt
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp ground cinnamon
- 1/2 tsp ground turmeric
- 1/4 tsp ground cardamom
- 1/4 tsp freshly ground black pepper
- 1/2 tsp dried thyme
- 1/2 cup raw red lentils
- 3 cups chicken or vegetable broth
- 2/3 cup canned unsweetened coconut milk
- Salt and black pepper to taste
- 1 tbsp curry powder (see recipe below)
1/2 cup raw cashews and a bunch of fresh coriander leaves and stems.
Curry powder (to make ¼ cup)
- 4 ½ tsp coriander
- 2 tsp turmeric
- 1 ½ tsp cumin seeds
- ½ tsp whole black peppercorn
- ½ tsp crushed red pepper flakes
- ½ tsp cardamom seeds
- 2 cm long cinnamon stick
- 2 whole cloves
- ¼ tsp ground ginger
Sauté onion, carrot, pepper and chilli in olive oil until soft. Add garlic, minced ginger, apples, tomatoes and all of the spices including curry powder and sauté for a couple of minutes. Add broth and lentils and bring to the boil. Turn down heat and let simmer uncovered for 30 minutes. Make sure to stir occasionally while cooking. Take ¾ of the soup and puree in a blender. Add back to the rest of the soup, simmer and stir in coconut milk.
Roast raw cashews in hot pan without oil and be careful not to burn. Remove from pan and chop on board. Chop fresh coriander leaves. Place soup in bowls and garnish with cashews and coriander.
This soup freezes well and makes a great dinner during the week so make a double batch.