When I sought out recommendations mid month a few people suggested I make Mulligatawny which lead to the inevitable question: "What's mulligatawny?" I had never had it, nor could I even imagine what flavors it might involve. Thank you information-super-highway. Through it I learned that Mulligatawny, an Indian spiced soup (usually involving chicken), is actually of Anglo-Indian Origin. During the British Raj, it was created by Indian servants to serve during the soup course, as soup was not a traditional Indian dish. Like many soups I have cooked over the past month, it has no distinct recipe, but is generally a curry flavored soup. This recipe was adapted from a vegetarian recipe I found online here. I stayed pretty close to the recipe as I really had no basis for comparison. I was not that impressed, while it was good, it was not special. I would definitely recommend adding chicken, or if you prefer a vegetarian meal, perhaps some Indian paneer would make the dish more exciting:
Mulligatawny
3 tbsp canola oil
1/2 large yellow onion, minced
4 cloves garlic, minced
1 jalapeno, with seeds, minced
2 tbsp curry powder
2 tsp cumin
2 tsp ground ginger
2 tsp turmeric
1/2 large yellow onion, diced
3 celery stalks, diced
1 large carrot, diced
3 small white skinned potatoes, cubed
1 red pepper, diced
6 cups vegetable broth
2/3 cup yellow peas
1 cup nonfat plain yogurt
salt to taste
lemon juice to taste
Combine first 8 ingredients in the bottom of your soup pot and mix thoroughly into a paste. Cook over medium low heat until very fragrant, perhaps 6-7 minutes. Add the remaining ingredients and bring to a boil. Lower to a simmer and cook until peas are cooked through. Puree soup with an immersion blender or food processor. Add yogurt and salt and add lemon juice to taste. Serve with naan for a filling and rich meal.
Jay's review:
4 yums (out of 5!). Tastes like an Indian restaurant smells.
