"Hunger is the best sauce in the world."--Cervantes

Mulligatawny Soup Recipe

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This recipe for Mulligatawny Soup, by , is from Family Learning Center Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ann Cooper
Added: Tuesday, August 25, 2009


2 Finely minced medium garlic cloves
1 tsp Tomato paste
1/2 Cup unsweetened coconut, shredded
1-1/2 tbsp Curry powder
1 tsp Ground cumin
2 Peeled medium garlic cloves
7 Cups low-sodium chicken broth
2 Medium onions, chopped
1/4 tsp Cayenne
1/4 Cup all purpose flour
2 Medium carrots, peeled and chopped
3 tbsp Unsalted butter
Plain yogurt
1-1/2 Inch piece of fresh ginger, peeled and grated
1/4 Cup water
1 Medium celery rib, chopped coarse
Salt and ground black pepper
2 tbsp Minced fresh cilantro leaves

Blend 2 tsp of the grated ginger, 2 peeled whole garlic cloves, and 1/4 cup water in a blender until smooth. It takes about 25 seconds to blend.
Set the mixture aside in the blender jar.
Melt the butter in a Dutch oven until foaming. Add the tomato paste and onions. Fry stirring occasionally. Cook until the onions turn soft and begin to brown.
Add the coconut, stir and cook for a minute.
Add the remaining 2-1/2 tsp ginger, minced garlic, cumin, curry powder, flour, and cayenne. Stir well to mix properly.
Slowly add the chicken broth whisking the mixture constantly and vigorously.
Add carrots and celery to the pot. Raise the flame to medium-high and bring the mixture to boil. Put a lid and reduce the flame to low. Cook until the vegetables become tender. It takes about 20 minutes.
Puree the soup in the blender. Use batches of soup with the ginger and garlic. Blend until very smooth. Wash and dry the pot.
Transfer the pureed soup to the pot again and season with salt and pepper.
Heat the soup over medium flame until hot.
Pour the soup into individual bowls, Add a spoonful of the yogurt over each bowl. Garnish with the chopped cilantro leaves and serve immediately.




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