MY MULLIGATAWNY SOUP

My Mulligatawny Soup image

This is an adaption from a couple of different recipes and has become a favourite of ours. I use skim evaporated milk with a couple of drops of coconut essence instead of coconut milk. This is a warming healthy soup, with lots of spicy flavour.

Provided by Sueie

Categories Asian

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon oil
1 small onion, chopped
1 clove garlic
1 teaspoon minced ginger
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon curry powder
1 medium carrot, chopped
1 small potato, peeled and chopped
1/2 cup lentils
1 small apple, peeled and chopped
2 cups chicken stock
1 teaspoon lime juice
1 can coconut milk
2 tablespoons chopped fresh coriander

Steps:

Heat oil in large pan, addd onion, garlic,ginger, chilli and spices.
Cook, until onion is lightly browned and spices are fragrant.
Add carrot, apple, potato, lentil and chicken stock and then bring to boil, simmering until lentils and vegetables are cooked- about 15- 20 minutes.
Blend soup until smooth, then add lime juice, coconut milk and coriander.
Heat through but do not boil.

*** Explore more My Mulligatawny Soup Recipes »

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