Mulligatawny Soup by Chef John

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

Ingredients

Ingredients
1 ½	celery, diced
1 ½	carrots, diced
1 ½	yellow onion, diced
½	cup leeks, diced
2	crisp apple, peeled and diced
3+	tablespoons clarified butter (ghee)
1 ½	tablespoons fresh ginger, minced
½	teaspoon curry powder
¼	teaspoon cayenne powder
½	teaspoon cumin powder
½	teaspoon turmeric powder
4	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.

Jul 18, 2024