Mulligatawny soup is derived from a simple lentil soup served in Northern India and then reborn under the British raj with extra ingredients and a creamier finish. It is the perfect soup to serve for a dinner party for lunch or a lighter supper. Accompany with naan. A sweet apple like Honeycrisp will make the soup sweeter, a tart apple like Granny Smith will give it a sharper edge. The soup freezes beautifully.
Sweet Potato Mulligatawny Soup
6
Ingredients
- 2 tbsp vegetable oil
- 1 cup chopped onions
- 1 cup chopped carrots
- 3 cups peeled and chopped sweet potatoes
- 1 tart apple, peeled and chopped
- 1 tsp chopped ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tsp garam masala or mild curry powder
- 1/2 cup red lentils
- 4 cups vegetable or chicken stock
- 1/2 cup coconut milk
- Salt and freshly ground pepper
- 1 tbsp lemon juice or to taste
- GARNISH:
- 1/4 cup coconut milk
- 2 tbsp chopped fresh coriander
Instructions
- 1 Heat oil in a pot over medium heat. Add onions and sauté for 2 minutes, or until they begin to soften. Add carrots and sweet potatoes and sauté for 5 minutes.
- 2 Add ginger, cumin, coriander, and garam masala and toss together for 1 minute, or until fragrant. Add lentils and stir to coat with spices.
- 3 Add stock and coconut milk and bring to a boil. Reduce heat to medium-low and simmer for 15 to 20 minutes, or until vegetables are very soft and lentils have exploded.
- 4 Puree soup in a blender and season with salt and pepper. Stir in lemon juice.
- 5 To serve, swirl 1 tbsp coconut milk into each bowl. Sprinkle with fresh coriander.
