Mulligatawny Soup Recipe
Mulligatawny Soup Recipe - mulligatawny soup is mildly spicy and richly flavored, with a number of spices - use shredded unsweetened coconut.
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Cooking tools:
- Blender
- Dutch oven
- Stockpot
- Chef's knife
- Cutting board
- Grater
- Measuring cup
- Measuring spoon
- Whisk
- Wooden spoon
- Ladle
- Stove
- Pot
- Mixing bowl
- Spoon
- Airtight container
Ingredients
- 4 medium cloves garlic, 2 peeled and 2 finely minced
- 1 piece ginger (about 1 1/2 inches), peeled and grated (about 1 1/2 tablespoons)
- ¼ cup water
- 3 tablespoons unsalted butter
- 2 medium onions, chopped medium
- 1 teaspoon tomato paste
- ½ cup unsweetened shredded coconut
- 1 ½ tablespoons curry powder
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- ¼ cup all-purpose flour
- 7 cups low-sodium chicken broth
- 2 medium carrots, peeled and chopped coarse
- 1 medium rib celery, chopped coarse
- 1 medium banana (about 5 ounces), very ripe, peeled, or 1 small boiling potato (about 5 ounces), peeled and cut into 1 inch pieces
- plain yogurt
- 2 tablespoons minced fresh cilantro leaves
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