Mulligatawny Soup Recipe
Mulligatawny Soup Recipe – As with many other dishes of Indian origin, mulligatawny soup is mildly spicy and richly flavored, with a number of spices in its lineup.
Use chicken broth for the best base for this pureed vegetable-laden soup; beef broth was too strong and vegetable broth provides an overly vegetal soup.
Mulligatawny Soup Recipe – For the spices, good-quality curry powder was a must, and a little cumin and cayenne pepper makes for the perfect spice mix.
Garlic, ginger, and coconut were a given—essentials in mulligatawny.
Mulligatawny Soup Recipe – Puree the raw garlic and ginger with water so they could be mixed into the soup for fresh bites of garlic and ginger.
The best source for true coconut flavor is shredded unsweetened coconut.
Mulligatawny Soup Recipe – Finally, to give the finished soup the right amount of body, make a roux with our aromatics and pureed the soup with a banana, which imparted a rich, sweet flavor to the dish (a potato works fine, too).
Mulligatawny Soup Recipe – A dollop of yogurt and sprinkling of cilantro are the crowning touches on the richly spiced, velvety mulligatawny.
For freshness, puree some of the garlic and ginger with water in a blender and then leave this mixture in the blender while making the soup.
The finished soup is pureed in the same blender, where it will pick up a hit of spicy raw garlic and ginger flavor.
Mulligatawny Soup Recipe
Place the 2 peeled whole garlic cloves, 2 teaspoons of the grated ginger, and the water in a blender.
Blend until smooth, about 25 seconds; leave the mixture in the blender jar and set aside. (You will be pureeing the soup right in the blender with the garlic and ginger.)
Heat the butter in a large stockpot or Dutch oven over medium heat until foaming.
Add the onions and tomato paste and cook, stirring frequently, until the onions are softened and beginning to brown, about 3 minutes.
Stir in the coconut and cook until fragrant, about 1 minute. Add the minced garlic, remaining 2 1/2 teaspoons ginger, curry powder, cumin, cayenne, and flour; stir until evenly combined, about 1 minute.
Whisking constantly and vigorously, gradually add the chicken broth.
Add the carrots, celery, and whole banana to the pot. Increase the heat to medium-high and bring to a boil.
Cover, reduce the heat to low, and simmer until the vegetables are tender, about 20 minutes.
Puree the soup in batches in the blender with the garlic and ginger until very smooth. Wash and dry the pot.
Return the pureed soup to the clean pot and season to taste with salt and pepper.
Warm the soup over medium heat until hot, about 1 minute. (The soup can be refrigerated in an airtight container for up to 3 days.
Warm over low heat until hot; do not boil.)
Ladle the soup into individual bowls, spoon a dollop of the yogurt over each bowl, sprinkle with the cilantro, and serve immediately.
Mulligatawny Soup Recipe Ingredients
4 medium cloves garlic, 2 peeled and 2 finely minced
1 piece ginger (about 1 1/2 inches), peeled and grated (about 1 1/2 tablespoons)
¼ cup water
3 tablespoons unsalted butter
2 medium onions, chopped medium
1 teaspoon tomato paste
½ cup unsweetened shredded coconut
1 ½ tablespoons curry powder
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
¼ cup all-purpose flour
7 cups low-sodium chicken broth
2 medium carrots, peeled and chopped coarse
1 medium rib celery, chopped coarse
1 medium banana (about 5 ounces), very ripe, peeled, or 1 small boiling potato (about 5 ounces), peeled and cut into 1 inch pieces
2 tablespoons minced fresh cilantro leaves