It's soup season! This year I present a personal favorite of mine - Mulligatawny soup. It's a yummy, curry flavored cream soup with so much complexity that your family will think you slaved for hours. And yes, there are a fair amount ingredients but don't let that scare you. The cooking process takes very little effort, as you will witness below ;).
2 Tblsp butter
1 onion, minced
6-8 garlic cloves, chopped
2 Tblsp ginger, minced
2 tsp brown mustard
1 tsp turmeric
1 tsp curry powder
½ tsp cumin seeds
2 carrots, sliced
2 celery stalks, sliced
1 large Granny Smith apple, peeled, cored and chopped
2 Tblsp tomato paste
3 Tblsp all-purpose flour
1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized chunks
1 cup split red lentils
6 cups chicken broth
1 can coconut milk (14 ounce)
Juice of 1-2 limes
Warm the butter in a large pot or Dutch oven over medium-high heat.
Add the onion, season with salt. Cook stirring often until translucent, about 2 minutes.
Add the garlic and ginger, and stir until fragrant, about 2 minutes.
Add the mustard, turmeric, curry powder, and cumin seeds, and cook, stirring constantly about 2 minutes more.
Add the carrot, celery and apple, and cook, stirring, about 2 minutes (I know, you're shocked that it takes about 2 minutes).
Stir in the tomato paste, then the flour, and combine until well coated another 2 minutes (this is a joke, right?!).
Add the chicken, lentils and chicken broth. Season lightly with salt and pepper. Bring to a boil, stirring to scrape up any browned bits. Reduce the heat to a simmer. Cover the pot and cook for 10 minutes, then uncover and simmer for 15 minutes more (Whew! Now we're cooking!).
Stir in the coconut milk and squeeze in the lime juice. Bring the pot back up to temperature and enjoy!
Serve in bowls topped with a touch of red pepper flakes (if you like a little heat) and a dollop of plain Greek yogurt if that suits you. Sometimes I serve over rice if I'm in need of a heartier meal.
Items available at The Pot Rack to assist in the making of this dish:
Norpro Big Mouth Chopper
Emile Henry Sublime 7 Qt Dutch Oven
GIR BIG Silicone Ladle
Mulligatawny soup is originally a creation from India, but over the years it has been adapted by many cultures. The British version has become the most popular using curry, coconut milk and lime as a finish. A trick that will really bring out all those robust flavors is to toast all the spices in a dry hot pan until fragrant and then add them to the soup pot. This works wonders. Many think this is a spicy soup. And it can be if you like it that way. But mostly it's a savory dish with sweet overtones. I love it. Give it go!