Mulligatawny literally translates to “pepper water” in Tamil ( a language spoken by people from India, Sri Lanka and Singapore) and was very popular in England; and later changed. No recipe is the same – including this one! Haha.
The first time I tried Mulligatawny soup was ironically at a fish restaurant I worked at in New York City called “Oceana”. It was an incredibly flavorful soup laced with an exceptional curry butter.
My mom AND husband aren’t exactly fans of curry; so when it was my turn to make soup for Thanksgiving – I made this one without the curry. I made it my own and simplified it. It was so good and really comforting. It is warming with all the spices, and filling with the veggies and chickpeas and not to mention pretty nutrient dense (OK so I am making that up but I think so!) It’s perfect for chilly nights. I hope you give it a try.
Enjoy,
Sandy
Ingredients
- 1/4 cup coconut oil
- 1/2 quart carrots, diced
- 1/2 quart celery, diced
- 1 quart onion, diced
- 4 cloves garlic, thinly sliced
- 1 quart russet potato, diced
- sachet of: 1 lemongrass, (bashed) 2 bay leaves, 1/4 tsp mace, 4 cloves, 1 tsp saffron, 1 tsp Chinese 5 spice powder
- 1 1/4 quart cold water
- 1/2 quart cashew nuts
- 1/2 quart roasted red peppers (from a jar) minced
- 1/2 quart tomatoes, diced
- 1 can chickpeas
- 1/2 can coconut milk
- 1 quart Spinach leaves, stems removed
Instructions
- Melt coconut oil and add the carrot, celery, onion, potato and garlic. Cook for approximately 1 hour until the vegetables are very tender.
- Add the sachet and spices and add cashew nuts, the red peppers, chick peas, tomatoes and coconut milk.
- Allow everything to cook down on low, until reduced by half. Add spinach leaves.
- After this point, remove the sachet and puree soup (preferrably with a hand blender) until everything is lightly broken apart but not pureed.
- Season with salt and lemon juice if needed.