Thursday, March 10, 2011

My Favorite Mulligatawny Soup

I am so happy to share this recipe with you, as it is my favorite soup of all time.  Mulligatawny always reminds me of the Seinfeld soup nazi, but it was only a few years ago I actually figured out what it is and tried it.  It only takes about 30 minutes to make, but I recommend making it a day in advance, because, like most soups, it's better after the flavors have had a chance to blend.

Spicy Mulligatawny
adapted from Cooking Light

  • 1  tablespoon  vegetable oil, divided 
  • 1 can chickpeas
  • 1  cup  chopped peeled Gala or Braeburn apple 
  • 3/4  cup  chopped onion 
  • 3/4  cup  chopped carrot 
  • 1/2  cup  chopped celery 
  • 3/4  cup  chopped green bell pepper 
  • 2  tablespoons  all-purpose flour 
  • 1  tablespoon  curry powder 
  • 1  teaspoon  ground ginger 
  • 1/2  teaspoon  crushed red pepper 
  • 1/4  teaspoon  salt 
  • 28 oz. chicken broth 
  • 1/3  cup  mango chutney 
  • 1/4  cup  tomato paste 
  • Plain yogurt or sour cream (optional)
  • Chopped fresh parsley (optional) 

Start by heating oil in a large soup pot and adding the onion, bell pepper, carrot, celery and apple and cooking for about 5 minutes.  In the past I've also added diced sweet potato, which is very good.  
Add in the spices and cook for about a minute, the curry will turn it all yellow.

Add the chickpeas, chicken broth, tomato paste and chutney and bring to a boil.
Reduce and simmer for at least 10 minutes, but preferably more.
Top with plain yogurt and a little extra chutney.  Sprinkle with fresh parsley if you have some around.  Serve with pita or naan.  I fully intended to make naan this week, but it just didn't happen.  

This has a pretty good kick to it, depending on the spicyness of your curry and the amount of red pepper flakes.  Use less if that's not your thing.  


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