Prep Time
25 min
Cook Time
40 min
Mulligatawny is a curry-flavoured soup in Anglo-Indian cuisine and often contains chicken, beef or lamb, though this recipe is vegetarian. Courtesy of The Burnt Tongue.
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ingredients
2
oz olive oil
1
large onion, chopped
1
Tbsp ginger, minced
2
clove garlic, minced
1
Tbsp brown sugar
1
Tbsp garam masala
1
Tbsp ground coriander
1
tsp turmeric
1
tsp chili flakes
1 28-oz
can diced tomatoes
6
cup vegetable stock
4
large Yukon Gold potatoes, diced
2
pinch saffron
1
cup sliced almonds, lightly toasted
½
cup cream
salt and pepper, to taste
½
cup cilantro, chopped
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directions
Step 1
Heat oil in pot over medium heat. Add onion, ginger and garlic and cook for 4 minutes.
Step 2
Add sugar, garam masala, coriander, turmeric and chili flakes. Continue cooking spices for 2 minutes.
Step 3
Add tomatoes and reduce for 10 minutes.
Step 4
Add the stock, potatoes and saffron and bring to boil. Reduce heat and cook until potatoes are just tender, about 15 minutes.
Step 5
Puree half the almonds and add to soup along with the cream. Cook for another 10 minutes on medium heat. Adjust seasonings.
Step 6
To serve, ladle into bowls and top with remaining almonds and cilantro.