mulligatawny

This fragrant Indian Mulligatawny Soup is spiced with curry and made from creamy red lentils, carrots, apples, and coconut milk. Make a double batch and freeze the leftovers!

Indian Mulligatawny Soup

butter (or olive oil

yellow onion, chopped

carrot,

red jalapeno,

garlic cloves,

ginger root

firm apples, peeled,

(14.5 oz) can diced tomatoes

curry powder

cumin

paprika

cinnamon

turmeric

cardamom

black pepper

thyme

red lentils (uncooked)

broth

coconut milk

Salt and black pepper

cashews

cilantro scallions

Melt the butter in a large pot or...

Melt the butter in a large pot or Dutch oven over medium-high heat. Add the onion, carrot, and jalapeno, then saute for 4 to 5 minutes or until the onions have softened.

Add the garlic, ginger, apples, and diced tomatoes...

Add the garlic, ginger, apples, and diced tomatoes to the pot. Saute for another 3 minutes, then add in all of the spices and toss to coat. Add in the lentils and broth and let the contents come to a boil. Turn the heat down to medium-low and simmer uncovered for 30 minutes.

Puree about 75% of the ingredients using either...

Puree about 75% of the ingredients using either an immersion blender or by transferring a portion of the contents to the bowl of a standard blender. Leave some of the chunks whole, as it adds a nice texture and consistency to the soup. Return the soup to the pot if needed, then stir in the coconut milk. Taste, and adjust salt and black pepper as needed.

Serve topped with cashew and scallions along with...

Serve topped with cashew and scallions along with naan bread for dipping.

With added parsnip and sweet potato, this healthy carrot soup has 3.5 serves of vegies per portion.

Carrot and parsnip mulligatawny soup

tbsp extra virgin olive oil

brown onion, finely chopped

garlic cloves, crushed

ginger,

green chilli, chopped

medium (250 grams) carrots, chopped

medium (250 grams) parsnips, peeled, chopped

orange sweet potato, peeled, chopped

tsp coriander

tsp cumin

red lentils, rinsed, drained

litre Massel vegetable liquid stock

plain Greek-style yoghurt

coriander leaves

lime,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5599487302001&=domain=taste

5348771529001-5599487302001

This hearty Indian-inspired soup will warm you up on a cold day – don&#8217;t feel guilty as it&#8217;s low in calories and fat. Freeze some for lazy days.

Mulligatawny soup with spicy chicken

olive oil

onion,

carrots,

parsnips,

potato,

red pepper, deseeded and diced

tbsp medium balti curry paste

passata

cooked basmati rice

coriander,

For the poached chicken and stock

chicken

bay leaf

peppercorns

salt

celery stalk,

onion, halved

Put the chicken in a big pan, add the flavourings and cover with cold water. Bring to the boil, skim off any scum and simmer for 45 minutes until the chicken juices run clear. Remove the chicken from the pan; remove and discard the skin. Take the meat from the bones and shred it. Sieve the stock into a pan and discard the solids. Boil until reduced by half.

Meanwhile, heat half the oil in a large pan over a low heat. Add the onion and cook for 5 minutes until softened. Add the remaining oil, the carrot, parsnip, potato and red pepper. Cook for 3 minutes more. Increase the heat, stir in the curry paste and cook for 2 minutes, stirring, then add the passata and 1 litre of the stock. Season, bring to a boil, then reduce the heat, cover and simmer for 10 minutes until the vegetables are tender. Add the rice and shredded chicken for the last 3 minutes and cook to heat through. Cool and freeze for up to 3 months.

Defrost completely, heat through and serve sprinkled with coriander.

Cook a batch of mulligatawny soup, packed with veg and rice and gently spiced with curry powder and spices. Top with coriander and yogurt

Mulligatawny soup

butter

onion, finely chopped

celery sticks, chopped

parsnip,

garlic cloves, chopped

apple,

1½-2 tbsp medium curry powder

¼ tsp sweet smoked paprika

chicken stock

tomato purée

basmati rice

mango chutney

½ lemon, juiced

½ small bunch of coriander, shredded

Heat the butter and olive oil in a casserole dish and fry the onion and celery with a pinch of salt for 10-12 mins, or until softened and translucent. Stir in the carrots, parsnip, garlic, ginger and apple and cook for 1 min more. Stir through the curry powder, cumin and paprika. Add the stock and tomato purée and season to taste. Reduce to a low simmer, cover and cook for 40 mins.

Rinse the rice and cook for 10 mins in boiling water. Blitz the soup until smooth with a blender. Drain the rice and stir through the soup with the mango chutney, lemon juice and half the coriander. Check for seasoning, then ladle into bowls and top with the remaining coriander and yogurt.

Top 4 mulligatawny recipes from across the web

The most viewed mulligatawny recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Indian Mulligatawny Soup

Carrot and parsnip mulligatawny sou...

Mulligatawny soup with spicy chicke...

Mulligatawny soup

Top 4 mulligatawny recipes from across the web

The most viewed mulligatawny recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Indian Mulligatawny Soup

Carrot and parsnip mulligatawny sou...

Mulligatawny soup with spicy chicke...

Mulligatawny soup

The most viewed mulligatawny recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine