Mulligatawny Soup

This is basically a vegetable soup with some awesome seasoning. The name makes me think of the groundhog in Pennsylvania. What about you?

IMG_2611

As you see in the picture above, this soup became a full meal by adding rice and topping it with some pan-fried chicken. I seasoned the chicken thighs with the same spices in the soup. It was good, and you could even bake the chicken instead. We were just short on time, so I did what was fastest.

As far as adding a banana to a savory soup…I don’t like banana in dishes. I will eat them fresh, but that’s it. I don’t even like them caramelized. Weird? Maybe. Anyway…I did it, and sure enough, no banana flavor in the soup. Just a touch of sweetness.

Directions for Mulligatawny Soup

Adapted from America’s Test Kitchen

  • 2 Tablespoons minced garlic
  • 1.5 Tablespoons minced ginger
  • 1/4 cup water
  • Butter/Butter alternative
  • 1.5 cups chopped onion
  • 1 teaspoon tomato paste
  • 1/2 cup shredded unsweetened coconut (I could only find sweetened at the time, and the soup was still fine)
  • 1/4 cup flour
  • 1.5 Tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 7 cups chicken broth
  • 1 bunch (about 4-5 carrots) peeled, and chopped medium
  • 2-3 stalks celery, chopped medium
  • 1 medium very ripe banana, peeled and cut into a few chunks
  • Salt and pepper
  • Cooked white rice to serve, if desired
  • Yogurt and chopped cilantro to top, if desired

Puree half of the garlic and ginger with the water in a small food processor or blender, and set aside. Melt some butter in a large heavy-bottomed pot (like a Dutch oven). Add the onions and tomato paste, stirring and cooking until the onions soften and lightly brown.

Ignore the carrots that got carried away with the onions. ;)

Ignore the carrots that got carried away with the onions. 😉

IMG_2603

Stir in the coconut and cook for 1 minute.

IMG_2604

Add the remaining garlic and ginger, flour, curry powder, cumin, and chili powder, along with some salt and pepper.

IMG_2605

Stir until combined, then whisk in the chicken broth, gradually.

IMG_2607

Add the carrots, celery, and banana.

IMG_2608

Bring to a boil, cover, and drop the heat to low and simmer for about 20 minutes (until the vegetables are tender).

IMG_2609

Using an immersion blender, puree the soup, and add the garlic/ginger water at the same time. Then, season with more salt or pepper if necessary. Serve with some white rice in the soup bowls for a heartier dish, and top with yogurt and cilantro, if desired.

IMG_2610

Directions for Mulligatawny Soup (without pictures)

Adapted from America’s Test Kitchen

  • 2 Tablespoons minced garlic
  • 1.5 Tablespoons minced ginger
  • 1/4 cup water
  • Butter/Butter alternative
  • 1.5 cups chopped onion
  • 1 teaspoon tomato paste
  • 1/2 cup shredded unsweetened coconut (I could only find sweetened at the time, and the soup was still fine)
  • 1/4 cup flour
  • 1.5 Tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 7 cups chicken broth
  • 1 bunch (about 4-5 carrots) peeled, and chopped medium
  • 2-3 stalks celery, chopped medium
  • 1 medium very ripe banana, peeled and cut into a few chunks
  • Salt and pepper
  • Cooked white rice to serve, if desired
  • Yogurt and chopped cilantro to top, if desired

Puree half of the garlic and ginger with the water in a small food processor or blender, and set aside. Melt some butter in a large heavy-bottomed pot (like a Dutch oven). Add the onions and tomato paste, stirring and cooking until the onions soften and lightly brown. Stir in the coconut and cook for 1 minute. Add the remaining garlic and ginger, flour, curry powder, cumin, and chili powder, along with some salt and pepper. Stir until combined, then whisk in the chicken broth, gradually. Add the carrots, celery, and banana. Bring to a boil, cover, and drop the heat to low and simmer for about 20 minutes (until the vegetables are tender).

Using an immersion blender, puree the soup, and add the garlic/ginger water at the same time. Then, season with more salt or pepper if necessary. Serve with some white rice in the soup bowls for a heartier dish, and top with yogurt and cilantro, if desired.

Advertisements

2 thoughts on “Mulligatawny Soup

  1. Love it! I remember one of my grandfather’s friends telling a story about trying to sell Mulligatawny or hand it out somewhere and she couldn’t get any takers — until she changed the name to “spiced vegetable” or something and then she sold out of it. 🙂 Looks great

Share Your Thoughts

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s