Ingredients for My Mulligatawny Soup
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- Ground Coriander
- 1/4 teaspoon ground cumin
- 1 teaspoon curry powder
- 1 large carrot, chopped
- 1 medium potato, peeled & chopped
- 1 cup red lentils, rinsed
- 1 medium apple, peeled, cored & chopped
- 4 cups chicken stock
- juice of 1 lime
- 1 cup skim evaporated milk, 5-10 drops of coconut essence
- 1/4 cup fresh coriander, chopped
- 1-2 green chilies, finely chopped
- 1/2 teaspoon turmeric
- 1/4 teaspoon black pepper
- 1 cup skim evaporated milk
- 5-10 drops coconut essence
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How to Make My Mulligatawny Soup
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add 1 medium onion (chopped), 2 cloves garlic (minced), 1 inch ginger (grated), 1-2 green chilies (finely chopped, adjust to taste), 1 teaspoon curry powder, 1/2 teaspoon turmeric, 1/4 teaspoon cumin, and 1/4 teaspoon black pepper.
- Cook, stirring occasionally, until the onion is softened and lightly browned and the spices are fragrant (about 5-7 minutes).
- Add 1 large carrot (chopped), 1 medium apple (peeled, cored, and chopped), 1 medium potato (peeled and chopped), 1 cup red lentils (rinsed), and 4 cups chicken stock. Bring to a boil, then reduce heat and simmer until the lentils and vegetables are tender (about 15-20 minutes).
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until completely smooth. Return the soup to the pot.
- Stir in 1 cup skim evaporated milk, 5-10 drops of coconut essence, and the juice of 1 lime. Add 1/4 cup chopped fresh coriander (cilantro). Heat through gently, but do not boil.
- Serve hot and garnish with extra coriander, if desired.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
43g
Fat
6g
Carbs
11g
