Name: Mulligatawny Soup by Chef John
Total time: 1 h 30 min
Yield: 8 servings
Ingredients: 1.5 cups celery, diced; 1.5 cups carrots, diced; 1.5 cups yellow onion, diced; 0.5 cup leeks, diced; 2 cups crisp apple, peeled and diced; 3 tablespoons clarified butter (ghee); 1.5 tablespoons fresh ginger, minced; 0.5 teaspoon curry powder; 0.25 teaspoon cayenne powder; 0.5 teaspoon cumin powder; 0.5 teaspoon turmeric powder; 4 cups chicken stock (or vegetable stock for a vegetarian soup); 1 cup coconut milk; Greek yogurt; Fresh cilantro; Almonds, chopped finely or sliced

Ready in: 1h 30 mins

Serves: 8 servings

Ingredients: 16

A delightful and aromatic Indian-inspired soup with a blend of spices and creamy coconut milk.

Ingredients

Ingredients
1 ¹⁄₂	cups celery, diced
1 ¹⁄₂	cups carrots, diced
1 ¹⁄₂	cups yellow onion, diced
¹⁄₂	cup leeks, diced
2	cups crisp apple, peeled and diced
3	tablespoons clarified butter (ghee)
1 ¹⁄₂	tablespoons fresh ginger, minced
¹⁄₂	teaspoon curry powder
¹⁄₄	teaspoon cayenne powder
¹⁄₂	teaspoon cumin powder
¹⁄₂	teaspoon turmeric powder
4	cups chicken stock (or vegetable stock for a vegetarian soup)
1	cup coconut milk
•	Greek yogurt
•	fresh cilantro
•	almonds, chopped finely or sliced

Instructions

1.	In a large Dutch oven, saute the carrots, celery, onion, and apple until just softened without browning.
2.	Add in the fresh ginger, leeks, and a medley of spices, ensuring all ingredients are well coated and mixed.
3.	Pour in 4 cups of chicken stock, cover, and simmer for approximately 45 minutes. Once slightly cooled, blend 3/4 of the soup until smooth.
4.	Stir in 1 cup of coconut milk and gently reheat the soup.
5.	Present the soup in bowls topped with a dollop of Greek yogurt, a sprinkle of minced cilantro, and a garnish of finely chopped almonds.