Hearty Mulligatawny Soup
Mulligatawny Soup is an Indian and Moroccan style soup with curry flavors and vegetables, plus sweet tones of banana, apple, coconut and raisins. This unusual soup is bound to become a cold weather staple.
Servings: 6 people
Ingredients
- (recipe based on americastestkitchen.com)
- 3 Tablespoons unsalted butter
- 4 teaspoons minced garlic
- 1 ½ Tablespoons fresh grated ginger
- 2 medium onions diced
- 1 teaspoon tomato paste
- ½ cup unsweetened shredded coconut
- 1 ½ Tablespoons curry powder
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne pepper optional
- ¼ cup all-purpose flour
- 6 cups chicken broth
- 2 medium carrots peeled and diced
- 1 medium rib celery diced
- 1 red pepper diced
- 1 medium banana very ripe and peeled
- ½ cup applesauce
- cooked chicken shredded or chopped
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon granulated sugar
- Plain Greek yogurt garnish
- 2 Tablespoons minced fresh cilantro or parsley leaves garnish
- Golden raisins garnish
- Finely shredded coconut garnish
Instructions
- In a large stockpot over medium heat, heat the butter until foaming. Add garlic and ginger and stir for 30 seconds. Add diced onions and tomato paste, and cook, stirring frequently, until onions are tender, about 3 minutes.
- Stir in the coconut and cook until fragrant, about 1 minute. Add spices: curry powder, cumin, and cayenne pepper, plus flour. Stir until evenly combined, about 1 minute. Whisking constantly and vigorously, gradually add the chicken broth. Increase the heat to medium-high and bring to a boil.
- Carefully pour half the hot soup into a blender. Puree in batches so the hot liquid does not expand too quickly in the blender. Wash and dry the pot, then return the pureed soup to the pot on medium-high heat. Add the carrots, celery, pepper, banana, and applesauce. Bring to a boil, cover, and reduce the heat to low until the vegetables are tender, 15-20 minutes (depending on the size of the vegetables). Add already cooked and chopped chicken.
- Season the soup to taste with salt, black pepper, and granulated sugar.
- Garnish with a dollop of plain yogurt, minced cilantro or parsley leaves, golden raisins, and finely shredded coconut.
- This soup can be refrigerated for up to 3 days.