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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Mulligatawny Soup Recipe

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This recipe for Mulligatawny Soup is from Debbie's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp. olive oil
1 large onion, diced
2 medium potatoes, peeled and diced
1 tbsp. minced ginger root
2 cloves garlic, minced
2 tbsp. curry powder
1/4 tsp. cayenne
3 cups vegetable broth
1 can light coconut milk
2 tomatoes, diced
2 cups torn spinach leaves
1/4 cup cilantro
salt and pepper
Directions:
Directions:
In large saucepan, heat oil over medium heat; cook onion and potatoes until onion is softened, 3 to 4 minutes, stirring often.
Stir in ginger, garlic, curry powder and cayenne; cook 1 minute.
Add broth and coconut milk; cover and bring to a boil.
Add tomatoes and return to a boil.
Reduce heat and simmer for 15 to 20 minutes.
Stir in spinach just until wilted, about 30 seconds.
Remove from heat; stir in cilantro.
Season to taste with salt and pepper
Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
approximately 30 minutes

 

 

 

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