(Norsk versjon, følg linken: Mulligatawny suppe)
Mulligatawny soup is an English soup heavily influenced by the Indian cuisine. The name is said to originate from Tamil and can be translated as “pepper-water”
This soup, however, is so much more than pepper-water. The curry-broth-apple-coconut combo is to die for. I think it was
originally a Tamil sauce, and not a stand alone soup.
Nope, do not take my word for it. Try it yourself! Dead easy and this recipe yields a huge pot of warming, tasty, exotic soup.
- 1 tablespoon sesame oil
- 4 garlic cloves, finely minced
- 1 onion, small diced
- 3-4 carrots, peeled and small diced
- 3-4 celery stalks, small diced
- 1 red bell pepper, seeds removed and small diced
- 1 green bell pepper, seeds removed and small diced
- 3 sweet potatoes, peeled and small diced
- 5 Fuji apples, peeled and diced
- 2 tablespoons yellow curry powder
- 4 chicken breasts, cooked and diced
- 2 liters of chicken stock
- 4 tablespoons corn starch whisked with 2 tablespoons water
- 1 can (400 ml) coconut milk
- Cilantro, salt and cracked pepper to taste
- Optional Garnishes: crème fraiche, croutons, chopped chives
In a large hot pot, add in sesame oil and sauté the garlic, onions, carrots, celery, peppers and sweet potatoes.
Once the vegetables are browned add in the apples, curry powder and chicken breasts and cook for 5 to 7 minutes.
Once spices are infused in the vegetables, add in stock and bring to a boil.
Once boiling whisk in the cornstarch-water combination to thicken it.
Finish with cilantro, coconut milk and adjust the seasonings.
Serve with optional garnishes.