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Ingredients
| vegetable oil: 1 Tbl |
| onions: 1 (chopped) |
| garlic: 1 clove |
| ginger (minced): 1 tsp |
| ground coriander: 1 1/2 tsp |
| ground cumin: 1 1/2 tsp |
| curry powder: 1 tsp |
| carrots: 1 (chopped) |
| russet potatoes: 1 whole potato (peeled and chopped) |
| lentils: 1/2 cup |
| whole apples: 1 (peeled and chopped) |
| chicken stock: 2 cups |
| lime juice: 1 tsp |
| canned coconut milk: 1 14oz can |
| fresh cilantro (coriander): 2 Tbl (chopped) |
My Mulligatawny Soup
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
20 min -
Servings
3 serving(s)
Tags
- Heat oil in large pan, addd onion, garlic,ginger, chilli and spices.
- Cook, until onion is lightly browned and spices are fragrant.
- Add carrot, apple, potato, lentil and chicken stock and then bring to boil, simmering until lentils and vegetables are cooked- about 15- 20 minutes.
- Blend soup until smooth, then add lime juice, coconut milk and coriander.
- Heat through but do not boil.