Mulligatawny soup is good, savory, and spicy. It’s a creamy soup that also has texture. Even though many people suppose that Mulligatawny soup is an Indian recipe, it’s actually not. This soup is an Anglo-Indian dish, which means it has both Indian and English roots.
Mulligatawny Soup Recipe:
Ingredients
- 2 tablespoons ghee
- 1 onion diced
- 1 medium carrot diced
- 1 celery rib diced
- 1 little sweet potato peeled and diced
- 1 granny smith apple peeled and diced
- 3 garlic cloves minced
- 1- inch piece new ginger minced
- 1 tomato diced
- 2 teaspoons curry powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- ½ teaspoon crisply ground dark pepper
- ¼ teaspoon ground cumin
- 3 glasses of chicken or vegetable broth
- ½ container coconut drain canned and full-fat
Instructions
- Heat ghee in a Dutch stove over medium warm.
- Include the onions, carrots, celery, sweet potato, and apple to the pot.
- Cook for 10 minutes or until mollified.
- Include the garlic, ginger, and tomato.
- Blend appropriately, cover the pot with a cover.
- And cook supper for five minutes.
- Include the flavors, and add the vegetables with a mix.
- And then pour them into the meat.
- Stew for 15 minutes at that point permitting the total to chill.
- Pour 1/2 of the combination into a blender.
- Puree at that point and put this back into the pot.
- Include the coconut drain and cook supper revealed for 2-three minutes.
Then serve.
For More Healthy Soup Recipe: Know More.
