Today we have a soup for you that more of you might know about than you think… Mulligatawny! If some of you are still scratching your head, lets just say it was popularized by THIS guy, as one of his most prized soups (best episode ever, right?!). If you’ve never had it before that needs to change! I’ve had mulligatawny a number of times and each time I’ve had it, it’s been totally different.
The first time I had it was in London, when I was in high school. A “classic” version was set in front of me and I got a little sad. It looked like very watered down broth with bits of stewed onions, cabbage and black pepper sprinkled all around. When I tasted it though, the black pepper really stood out and the brothy soup ended up being pretty tasty when sopped up with warm, toasty crumpets. The next time I had it was back in the states. My family and I were trying out a new Indian restaurant that had opened up in our neighborhood. When I ordered the soup I didn’t even realize it was the “same” as what I had gotten in London. This soup was thick, creamy and bright yellow. It was filled with earthy spices like cumin, paprika, cardamom and also had sweet notes to it, which I later found out was from a combination of sautéed apples and raisins. The soup was served with rice and topped with this delicious braised and shredded lamb. So flavorful, and unique!
That night I discovered that there are hundred upon hundreds of versions of Mulligatawny, each different and special in its own way. I love that. So today we have our own version of one of my favorite soups! I went with the pureed creamy version because pureed and creamy is delicious and you still get nice texture from the rice, chicken, cilantro, and raisins. Don’t let the laundry list of ingredients intimidate you, this soup is actually very easy to throw together and everything goes into one pot, which is great and makes for an easy clean up! This soup also stores and reheats very well. Great for anytime of the day year round. This is my go to soup when I want something a little different, filling and absolutely delicious! xx, Jenny
Serves 4 to 6
1/4 cup (1/2 stick) unsalted butter
1 yellow onion, chopped
2 ribs celery, diced
1 medium carrot, peeled and diced
1 red jalapeno, seeded and diced
3 garlic cloves, minced
2 teaspoons fresh ginger, peeled and minced
2 small apples, peeled, cored and diced
1 roma tomato, seeded and diced
2 1/2 teaspoons curry powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon turmeric
1/4 teaspoon ground cardamom
1/4 teaspoon cracked black pepper
1 tablespoon minced thyme
1/2 cup red or yellow lentils (uncooked)
3 cups chicken stock
2/3cup coconut milk
salt to and extra black pepper to taste
toppings and garnish:
cooked jasmine rice
roasted and shredded chicken breast
cilantro, roughly chopped
1. Place a large pot over medium-high heat and melt butter. Add onion, celery, carrot, and jalapeno and sauté for 5 minutes. Add garlic, ginger, apples, and tomato and continue to sauté for an additional 3 minutes. Season with salt and pepper.
2. Add all the spices, thyme and lentils to the pot and sauté for 3 minutes. Add stock and bring to a boil. Reduce heat to medium, medium-low and simmer mixture for about 30 to 40 minutes or until lentils have cooked through.
3. Pour mixture into a blender or using and immersion blender, puree until smooth.
4. Pour mixture back into the pot and simmer for 2 minutes. Stir in coconut milk and adjust seasonings.
5. To serve: Place about 1/2 cup of rice at the bottom of each bowl and top with a ladle of soup. Top soup with shredded chicken, a sprinkle of raisins and finally the cilantro. Season with freshly cracked black pepper. Serve.