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Mulligatawny - An Old Favorite

This is a repeat post from back in March, but it's good enough to see again.  It really is my favorite soup.  And I eat a lot of soup, so that's saying something.  Plus, it gets better as the days go on, making it perfect to whip up on Sunday afternoon and eat all week.  

The original post includes the recipe, but it's so good I don't want you to have to click through to get it.  
Spicy Mulligatawny
adapted from Cooking Light

Ingredients
  • 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. vegetable 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 over medium heat in a large soup pot.
Cook the apple, onion, carrot, celery and bell pepper for about 5 minutes.
Add in the spices and cook, stirring for a minute.
Add the chickpeas, chicken broth, tomato paste and chutney and bring to a boil.
Reduce and simmer for at least 10 minutes.
Top with plain yogurt, chutney, and parsley.  
 

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