Mulligatawny Soup
Recipe by Vineeta Punjabi
Nothing like a warm soothing soup. This soup is a one-pot recipe and easy to put together. Pepper not only gives a great taste but is known to fight flu and sinus. Ginger and garlic are great immune boosters too.
Ingredients
- 15-18 black peppercorns (kali mirch)
- 1 tbsp chopped ginger garlic
- 8-10 curry leaves
- 1 small onion, chopped
- ½ cup chopped carrots
- ½ cup chopped sweet potato
- ½ cup split red lentils (split masoor dal)
- 1 tsp garam masala
- 1 tsp unrefined salt or to taste
- ½ cup coconut milk
- 1 tbsp chopped fresh coriander leaves, for the garnish
Method
- Heat a soup pan on medium heat and add the peppercorns, roast for a few seconds until fragrant.
- Add onions along with curry leaves and ginger garlic. Sauté until onions are translucent.
- Keep adding a few tablespoons of water to avoid sticking.
- Add carrots and sweet potato along with the lentils. Add salt and mix well. Add enough water (around 2 cups) and bring to a boil.
- Lower the heat and allow the soup to simmer for 15-20 minutes until the lentils and vegetables are cooked well.
- Use an immersion blender to blend the soup to desired consistency.
- Heat the soup gently and add coconut milk along with garam masala. Mix well and serve hot.
- Garnish with coriander.
- Serve with brown rice or whole-grain toasts.
Variation:
You could use lentils of choice and you may replace the carrots and sweet potatoes with pumpkin and potatoes.
Serves 2-3