Mulligatawny Soup recipe

 

Here's a recipe for Mulligatawny Soup, a delicious and flavorful soup with Indian origins:

How to prepare.

Mulligatawny Soup recipe

Ingredients:

➤2 tablespoons vegetable oil

➤1 onion, finely chopped

➤2 carrots, diced

➤2 celery stalks, diced

➤2 cloves garlic, minced

➤1 tablespoon curry powder

➤1 teaspoon ground cumin

➤1/2 teaspoon ground coriander

➤1/2 teaspoon ground turmeric

➤1/4 teaspoon ground ginger

➤1/4 teaspoon cayenne pepper (adjust to taste)

➤1 cup red lentils, rinsed and drained

➤4 cups vegetable broth

➤1 can (14 ounces) diced tomatoes

➤1 cup coconut milk

➤Juice of 1 lemon

➤Salt and pepper to taste

➤Chopped fresh cilantro for garnish (optional)

Instructions:

1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, diced carrots, and          diced celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.

2. Add the minced garlic, curry powder, ground cumin, ground coriander, ground turmeric, ground              ginger, and cayenne pepper to the pot. Cook, stirring constantly, for 1-2 minutes, or until fragrant.

3. Stir in the red lentils, vegetable broth, and diced tomatoes. Bring the soup to a simmer, then reduce        the heat to low. Cover and cook for 20-25 minutes, or until the lentils are tender.

4. Once the lentils are tender, use an immersion blender to puree the soup until smooth. Alternatively,         you can transfer the soup to a blender in batches and blend until smooth, then return it to the pot.

5. Stir in the coconut milk and lemon juice. Season with salt and pepper to taste.

6. Simmer the soup for an additional 5-10 minutes to allow the flavors to meld together.

7. Ladle the Mulligatawny Soup into bowls and garnish with chopped fresh cilantro, if desired.

8. Serve hot and enjoy this comforting and aromatic soup!

Feel free to adjust the seasonings and spices according to your taste preferences. Enjoy your homemade Mulligatawny Soup!