It has quite a laundry list of ingredients, but it's a lot of "dibs & dabs" and goes together pretty fast.
I moved ingredients around as the instructions don't follow the list of ingredients, and I like the ingredients listed as they are used. So here it is below. My ONLY change was to add 1/2 tsp. black pepper:
Mulligatawny Soup
1 onion, chopped
1 tablespoon olive oil
2 teaspoons fresh garlic, grated
5 garlic cloves, minced
2 green chilies, minced with seeds
2 cups chopped carrots
1 teaspoon tumeric
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 teaspoons ground coriander
1 1/2 teaspoon ground cumin
1 tablespoon curry
1 teaspoon sea salt
10 cups chicken broth (substitute vegetable broth if you are vegetarian or vegan)
2 cups water
2 cups chopped tomatoes
2 cups chopped potatoes
1 cup red lentils
1 can coconut milk (I used full fat, but you can use low-fat as well)
1 tablespoon tamarind concentrate (omitted - DH doesn't like it)
2 cups cauliflower, finely chopped
1 cup zucchini, thinly sliced
1/2 cup cilantro, chopped
Directions
In a large soup pot, saute onions, carrots, green peppers, and garlic with a drizzle of olive oil. Saute the onions until translucent, then add all of your spices and salt. Saute for another 2 minutes over a low heat.
Next, add chicken broth, water, potatoes and tomatoes, and bring to a low-boil for 5 minutes, stirring occasionally.
Add lentils and bring back to a boil for 15 minutes. Then, lower heat to a simmer, for another 15 minutes (I did it about 30 min).
Using a potato masher, mash soup together (if you want a smoother soup, you can blend it in a food processor or blender, but I prefer this semi-chunky).
Next, add coconut milk, tamarind concentrate, thinly sliced zucchini, and finely chopped cauliflower. Heat back up to a low boil for a few minutes (2-3) and mix in chopped cilantro.
Serve hot.
Optional: For more heat, as in spice, add some red chili flakes to your pot, that should do the trick! Sprinkle bowl with garam masala powder and fresh cilantro.
http://au-style.glam.com/blogs/eliza_domestica/mulligatawny_indian_soup_recipe/preview/
I moved ingredients around as the instructions don't follow the list of ingredients, and I like the ingredients listed as they are used. So here it is below. My ONLY change was to add 1/2 tsp. black pepper:
Mulligatawny Soup
1 onion, chopped
1 tablespoon olive oil
2 teaspoons fresh garlic, grated
5 garlic cloves, minced
2 green chilies, minced with seeds
2 cups chopped carrots
1 teaspoon tumeric
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 teaspoons ground coriander
1 1/2 teaspoon ground cumin
1 tablespoon curry
1 teaspoon sea salt
10 cups chicken broth (substitute vegetable broth if you are vegetarian or vegan)
2 cups water
2 cups chopped tomatoes
2 cups chopped potatoes
1 cup red lentils
1 can coconut milk (I used full fat, but you can use low-fat as well)
1 tablespoon tamarind concentrate (omitted - DH doesn't like it)
2 cups cauliflower, finely chopped
1 cup zucchini, thinly sliced
1/2 cup cilantro, chopped
Directions
In a large soup pot, saute onions, carrots, green peppers, and garlic with a drizzle of olive oil. Saute the onions until translucent, then add all of your spices and salt. Saute for another 2 minutes over a low heat.
Next, add chicken broth, water, potatoes and tomatoes, and bring to a low-boil for 5 minutes, stirring occasionally.
Add lentils and bring back to a boil for 15 minutes. Then, lower heat to a simmer, for another 15 minutes (I did it about 30 min).
Using a potato masher, mash soup together (if you want a smoother soup, you can blend it in a food processor or blender, but I prefer this semi-chunky).
Next, add coconut milk, tamarind concentrate, thinly sliced zucchini, and finely chopped cauliflower. Heat back up to a low boil for a few minutes (2-3) and mix in chopped cilantro.
Serve hot.
Optional: For more heat, as in spice, add some red chili flakes to your pot, that should do the trick! Sprinkle bowl with garam masala powder and fresh cilantro.
http://au-style.glam.com/blogs/eliza_domestica/mulligatawny_indian_soup_recipe/preview/